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Pumpkin Whip

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

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, 1-2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping. spoon into dessert dishes. Chill. Garnish with gingersnaps if desired.
Nutrition Facts
2/3 cup: 160 calories, 5g fat (4g saturated fat), 8mg cholesterol, 282mg sodium, 25g carbohydrate (18g sugars, 2g fiber), 3g protein.

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Reviews

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Average Rating:
  • Rosemary Swope
    Nov 15, 2018

    Simple and Delicious! Thank you for sharing this recipe. It's a keeper!

  • keely27
    Dec 28, 2015

    Quick and easy

  • amiracle2012
    Nov 14, 2015

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

  • Appy_Girl
    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.JanieTaste of Home Volunteer Field Editor. Giving this recipe a well earned 5 star rating.

  • DebraSueChandler
    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.

  • pelwar
    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.

  • phdeese
    Jul 17, 2012

    Great for the holidays.

  • Kris Countryman
    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.

  • KJ1
    Oct 29, 2011

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

  • jasper3975
    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!