Pumpkin Whip Recipe

4.5 13 12
Pumpkin Whip Recipe
Pumpkin Whip Recipe photo by Taste of Home
Publisher Photo

Pumpkin Whip Recipe

Read Reviews
4.5 13 12
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

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

Directions

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 each: 160 calories, 5g fat (4g saturated fat), 8mg cholesterol, 282mg sodium, 25g carbohydrate (18g sugars, 2g fiber), 3g protein.

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  • 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
  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

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Reviews forPumpkin Whip

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keely27 User ID: 4249986 240462
Reviewed Dec. 28, 2015

"quick and easy"

MY REVIEW
amiracle2012 User ID: 7960803 237320
Reviewed Nov. 14, 2015

"It wasn't at all what I expected, but some in my family really enjoyed it"

MY REVIEW
Appy_Girl User ID: 1132413 237171
Reviewed Nov. 11, 2015

"Smooth and Creamy. I bought the wrong pudding mix so I used Pumpkin pudding instead. I really liked how light and silky the mixture was. It had that perfect pumpkin pie taste. This filling would be perfect to use in the pre baked Filo shells or personal sized tartlets.

Just fill at the last minute.
Janie
Taste of Home Volunteer Field Editor. Giving this recipe a well earned 5 star rating."

MY REVIEW
DebraSueChandler User ID: 7514034 2856
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
pelwar User ID: 5952866 7545
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
phdeese User ID: 6775536 8146
Reviewed Jul. 17, 2012

"Great for the holidays."

MY REVIEW
Kris Countryman User ID: 1858674 7541
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 User ID: 1778245 5685
Reviewed Oct. 29, 2011

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

MY REVIEW
jasper3975 User ID: 4412671 9623
Reviewed Nov. 23, 2010

"For a different "pumpkin roll" I bake a spice cake on a jelly roll pan and use this as the filling--it is delicious and our entire family loves it!  "

MY REVIEW
lurky27 User ID: 1251896 6225
Reviewed Nov. 23, 2010

"What a nice treat! Great with gingersnaps.

~ Theresa"

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