A creamy, homey treat that brings comfort in a little dish, this Butterscotch Pumpkin Pudding will make it feel like fall.
I received product samples from sponsor companies to aid in the creation of the #PumpkinWeek recipes. All opinions are mine alone.
We’ve made it to day 4 of #PumpkinWeek #PumpkinWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We have been sharing pumpkin recipes all week long, and we aren’t done yet.
So far, I’ve shared:
Special thanks to ALL of our sponsors for providing some pretty fantastic prize packages. Don’t forget to enter the giveaway all the way at the bottom of the post. There are some great things to be won!
Also, big thanks to Torani who sent me some pretty great syrups I’ve used this week in some of my recipes, including this Butterscotch Pumpkin Pudding.
About this Butterscotch Pumpkin Pudding – creamy, sweet and smooth with plenty of great pumpkin spice to round it all off. This is a very easy dessert to make and can be ready in no time at all. Just chill and serve.
Not bad for an almost-homemade dessert.
And it’s a big hit in the fall.
To serve, simply chill first, then add a dollop of whipped cream with a sprinkle of pumpkin spice.
A couple of notes:
- Be sure you purchase INSTANT pudding and not just regular pudding mix.
- If you want to take a short cut, you can replace the butterscotch syrup with instant butterscotch pudding instead of the instant vanilla pudding. You will notably detect less pumpkin flavor if you do this, though.
- This is best served chilled. It can be stored for up to 5 days in an airtight container in the refrigerator.
- Sprinkle cinnamon on top, instead of pumpkin pie spice, if you prefer.
Enjoy these #PumpkinWeek recipes from our bloggers:
Pumpkin Breakfasts & Baked Goods:
Chorizo Cheddar Pumpkin Cornbread Muffins from A Kitchen Hoor’s Adventures
Pumpkin Pancakes from Karen’s Kitchen Stories
Savory & Snack Pumpkin Recipes:
Loaded Pumpkin Soup from Food Above Gold
Pumpkin Mac and Cheese from For the Love of Food
Pumpkin Desserts:
Pumpkin Brownies from Cindy’s Recipes and Writings
Pumpkin White Chocolate Mocha Sauce from The Redhead Baker
Vegan Pumpkin Chocolate Chip Layer Cake from The Baking Fairy
Ready to make Butterscotch Pumpkin Pudding?
Butterscotch Pumpkin Pudding
Ingredients
- 5.1 ounce Instant Vanilla Pudding Mix
- 1 cup milk cold
- ¼ cup Torani Butterscotch Syrup
- 15 ounce pumpkin puree
- 1 teaspoons pumpkin spice
Instructions
- In a bowl, beat together the vanilla pudding mix and 1 cup of cold milk. Beat until thick. Refrigerate for 5 minutes.
- In a blender, blend the chilled pudding, Torani syrup, pumpkin puree and pumpkin spice. Blend about 1-2 minutes.
- Chill for about 20 minutes or until ready to serve.
