I love me some pumpkin pie with whipped cream but I usually ditch the crust. Meet my new fave Thanksgiving dessert: whipped pumpkin. This recipe is creamy without being overly rich or sweet. It’s easy to make and kids eat it up too. The original recipe came from Taste of Home but my version has a couple of modifications.
1 package (3.4 ounces) instant butterscotch pudding mix
1.5 cups cold milk
1 can of pumpkin
1.5 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1.5 cups Cool Whip dessert topping.
optional: crumbled graham crackers, cinnamon sticks, gingersnaps
Combine the pudding mix and milk in a large bowl. Mix until the ingredients are well combined. Stir in the pumpkin, pie spice and vanilla, and fold in the Cool Whip. Pour the mixture into dessert dishes and chill in the refrigerator. Serve with a dollop of Cool Whip or real whipped cream. Optional: top with crushed graham crackers or garnish with cinnamon sticks and ginger snaps.
Whip it good!