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Pumpkin Whip Recipe
Pumpkin Whip Recipe photo by Taste of Home

Pumpkin Whip Recipe

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4.5 10
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

Ingredients

  • 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

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.

Directions

  1. 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.
Originally published as Pumpkin Whip in Taste of Home October/November 1994, p11

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.

Reviews for Pumpkin Whip

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Nov. 22, 2014

"This is D-E-L-I-S-O-U-S and oh so easy to make. I made it exactly the way it said. Next time I think I'll try the pumpkin pie mix."

MY REVIEW
Reviewed Oct. 21, 2013

"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."

MY REVIEW
Reviewed Jul. 17, 2012

"Great for the holidays."

MY REVIEW
Reviewed Mar. 13, 2012

"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."

MY REVIEW
KJ1
Reviewed Oct. 29, 2011

"Made this yesterday for a Fall Festival and won first place!!!! Making it again today!!!"

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