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Pumpkin Whip Recipe

Pumpkin Whip Recipe

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. YIELD:6 servings


  • 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.

Nutritional Facts

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

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

"quick and easy"

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"

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.
Taste of Home Volunteer Field Editor. Giving this recipe a well earned 5 star rating."

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."

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."

phdeese User ID: 6775536 8146
Reviewed Jul. 17, 2012

"Great for the holidays."

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."

KJ1 User ID: 1778245 5685
Reviewed Oct. 29, 2011

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

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!  "

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

"What a nice treat! Great with gingersnaps.

~ Theresa"

justmelane User ID: 1998802 8516
Reviewed Oct. 10, 2010

"this was very easy and taste wonderful. also great as a dip for gingersnap cookies"

Butter52blz User ID: 4414291 2855
Reviewed Nov. 28, 2009

"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."

gratefulservant_AZ User ID: 635512 5683
Reviewed Sep. 24, 2009

"this has long been one of my favorite fall desserts from my very favorite issue of TOH ever. Love that issue!"

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