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
- 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.
1 each: 160 calories, 5g fat (4g saturated fat), 8mg cholesterol, 282mg sodium, 25g carbohydrate (18g sugars, 2g fiber), 3g protein.
Reviews for Pumpkin Whip
"It wasn't at all what I expected, but some in my family really enjoyed it"
"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."
"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!!!"
"What a nice treat! Great with gingersnaps.~ Theresa"
"this was very easy and taste wonderful. also great as a dip for gingersnap cookies"
"My husbands daughter made this for Thanksgiving and it was GREAT! I am going to make this for our holiday party at work. She brought vanilla wafers to use with dip. Could also use graham crackers (which I just had) to substitute for gingersnaps."
"this has long been one of my favorite fall desserts from my very favorite issue of TOH ever. Love that issue!"