Pumpkin Whip Recipe
- 1 package (3.4 ounces) instant butterscotch pudding mix
- 1-1/2 cups cold milk
- 1 cup canned pumpkin
- 1 teaspoon pumpkin pie spice
- 1-1/2 cups whipped topping
- Gingersnaps, optional
- In a large bowl, beat pudding and milk until well blended, about 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired. Yield: 6 servings.
Reviews for Pumpkin Whip(4)
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I love this recipe. It's quick & easy & absolutely delicious! It's nice & light & fluffy. I've made this twice for company and they all loved it. It looks so pretty. The ginger snap is a nice touch.
Great for the holidays.
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.
Made this yesterday for a Fall Festival and won first place!!!! Making it again today!!!