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Even though this dessert is quick to fix, it has a creamy pumpkin taste and golden harvest look...just like traditional pumpkin pie. It's a great dessert for both everyday dinners and special-occasion suppers.—Linda Clapp, Stow, Ohio
This recipe is:
Quick
Nutritional Facts 1 serving (1 each) equals 160 calories, 5 g fat (4 g saturated fat), 8 mg cholesterol, 282 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Pumpkin Whip in Taste of Home October/November 1994, p11
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Reviewed on Jul. 17, 2012 by phdeese
Great for the holidays.
Reviewed on Mar. 13, 2012 by Kris Countryman
This seemed to have more of a butterscotch taste than pumpkin, although the pumpkin did come through too. I did use frozen pumpkin and perhaps this made a difference. Easy to make and it was a good use of pumpkin that I had from my garden.
Reviewed on Oct. 29, 2011 by KJ1
Made this yesterday for a Fall Festival and won first place!!!! Making it again today!!!
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