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Libby's Quick Pumpkin Pudding
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- #30846
A simple last minute dessert idea for Thanksgiving. Made with pudding mix, milk or eggnog, canned pumpkin, spice, and whipped topping.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
3 comments
ingredients
1 package (4-serving size) instant vanilla pudding mix, or butterscotch flavor
1 1/2 cup cold milk, can also use eggnog
1 cup canned pumpkin puree, not pie filling
1 teaspoon pumpkin pie spice
1 1/2 cup frozen whipped topping, thawed
directions
Combine the dry pudding mix and milk in a large mixing bowl. Beat on medium speed with an electric mixer for 2 minutes or until the pudding starts to thicken.
Add the pumpkin and pumpkin pie spice and beat for 1 more minute.
Fold the whipped topping into the pumpkin mixture, mixing just until combined.
Cover the bowl and chill for 1-2 hours. Or, divide the pumpkin pudding between individual dessert dishes and chill.
At serving time, garnish with additional whipped topping, chopped pecans, gingersnap cookies, or a sprinkling of freshly grated nutmeg.
Store leftovers in the refrigerator for up to 2 days.
recipe tips
Make sure the milk or eggnog is cold for the pudding to set properly.
Fold in the whipped topping gently to keep the mixture light and fluffy.
Chill the dessert dishes before adding the pudding for a quicker set.
Serve in clear glasses or cups to showcase the layers of the pudding.
For a lighter version, use low-fat milk and light whipped topping.
If the pudding is too thick after chilling, gently stir in a little more milk.
Experiment with layering the pudding with crushed cookies or nuts for added texture.
Personalize each serving with different garnishes to suit individual tastes.
Keep the pudding covered in the refrigerator to prevent it from absorbing other food odors.
common recipe questions
Can I use any type of milk or eggnog?
Yes, you can use any type of milk, including whole, skim, or plant-based alternatives. Eggnog adds a festive flavor, especially for Thanksgiving or Christmas.
What's the difference between canned pumpkin puree and pumpkin pie filling?
Canned pumpkin puree is just pureed pumpkin with no added spices or sugar, while pumpkin pie filling includes spices and sweeteners. For this recipe, puree is preferred for better control over the flavor.
Can I use a different flavor of pudding mix?
Yes, vanilla and butterscotch are recommended, but you can experiment with other flavors like chocolate or cheesecake for a different twist.
How do I know when the pudding has thickened enough?
The pudding mixture should be visibly thicker and well-blended after beating for 2 minutes. It will continue to thicken as it chills.
Can I make this pudding without an electric mixer?
Yes, you can use a whisk, but it might take a bit longer to achieve the desired thickness.
Is it necessary to chill the pudding before serving?
Chilling allows the flavors to meld and the pudding to set, resulting in a better texture and taste. That said, you can serve it right away if you prefer.
Can I use fresh whipped cream instead of frozen whipped topping?
Yes, fresh whipped cream can be used. It gives a richer flavor but may not be as stable as frozen whipped topping.
How long does this pudding last in the refrigerator?
It's best consumed within 2 days, as the texture and freshness are optimal during this time.
Can this recipe be doubled for a larger crowd?
Yes, this recipe is easily doubled or even tripled.
tools needed
Large Mixing Bowl: For combining the dry pudding mix and milk, as well as incorporating the pumpkin and pumpkin pie spice.
Electric Mixer: To beat the pudding mix and milk on medium speed to make sure it thickens properly.
Measuring Cups and Spoons: For measuring the cold milk or eggnog, pumpkin puree, pumpkin pie spice, and thawed whipped topping.
Spatula: For folding the thawed whipped topping into the pumpkin mixture gently.
Individual Dessert Dishes or Serving Bowl: To serve the pumpkin pudding, either in individual servings or in a larger bowl, depending on preference.
Plastic Wrap or Lid: To cover the bowl while the pudding chills in the refrigerator for 1-2 hours.
what goes with it?
Gingersnap Cookies: These cookies make great dippers. Their spiciness and crunch create a nice textural contrast to the creamy pudding.
Chopped Pecans: Their nuttiness adds a crunch and complements the pumpkin's earthiness, providing both taste and texture balance.
Cinnamon Whipped Cream: Flavored whipped cream takes the classic topping up a notch.
Chocolate Sauce: A drizzle of chocolate sauce can create a rich contrast to the pumpkin's sweetness.
Caramel Sauce: The sweetness and smoothness of caramel pairs well with pumpkin.
Vanilla Ice Cream: A scoop of vanilla ice cream adds a creaminess that plays nicely with the pudding's texture.
Fresh Apples: Sliced apples can serve as a refreshing side that cuts through the richness of the pudding.
Maple Syrup: A drizzle of maple syrup introduces a new flavor dimension that works well with pumpkin.
Nutmeg: A light dusting of freshly grated nutmeg on top reinforces the pumpkin pie flavor and adds a touch of sophistication.
Orange Zest: A sprinkle of orange zest can brighten the dish, offering a citrusy freshness.
nutrition data
243 calories, 8 grams fat, 38 grams carbohydrates, 8 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
see more thanksgiving dessert recipes
reviews & comments
What size Jello box? I assume the one that asks for 2 cups of milk?
When a recipe doesn't specify a product size, it's usually safe to assume you can go with the most common size. In this case, that's the smaller box (just look at which sizes take up the most room on your grocery store shelves)
November 26, 2014
A nice, light dessert after a heavy meal on Thanksgiving. A mild, agreeable pumpkin flavor, nothing eye-popping, but enjoyable.
November 18, 2014
I thought this was a delicious dessert. I've made it twice, once as directed using butterscotch pudding mix and once using french vanilla and eggnog! I thought the amount of spice is perfect and it was nice and creamy.
You're rating a recipe negatively because you take a bad photo? Nothing wrong with this recipe. It's been around for years. Haven't made it in a while myself - might have to give it a go again this holiday season. It was always a favorite.
I think Libby should stick to pumpkin pie. This was terrible. It is edible but I didn't enjoy it at all. For those who don't like much spice flavor, it might be okay. I took a photo and it doesn't look good in the photo either although it looked fine in person - s'pose I'm a bad photographer.