Pumpkin Whip

1 pkg. Instant butterscotch pudding
1/2 c. cold milk
1 c. canned pumpkin
1 t. pumpkin pie spice
1/2 c. whipped topping

Beat pudding and milk until well blended (1-2 minutes) Blend in pumpkin and pie spice. Fold in whipped topping. Put in 9X13 pan and garnish with ginger snaps.

I usually serve mine from a large bowl with ginger snaps or some other small cookies on the side.

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Homeschooling Mom to Daniel (13 Years), Andrew (10 Years), Stephen (8 Years) and Emily (4 Years)

I have made this before and it is awesome!!

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"If you gaze long into an abyss, the abyss will gaze back into you." ~Nietzsche

My crafty/scrappy blog: http://paperscissorsthread.blogspot.com/
Christmas Card Challenge! 72/72 I'm ALL DONE!!!

We are having company over tomorrow night for dessert, and I think I will fix this and put it in a shortbread crust!

Thanks for sharring!

oh man!!!


I can't wait to try this!!!

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Oh, I haven't made this in awhile, but it is yummy. I baked a spice cake in a jelly roll pan and spread this over it for the filling and rolled it up like a pumpkin roll--and it was really really good!