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:
Ready to make Butterscotch Pumpkin Pudding?
Butterscotch Pumpkin Pudding
- 1 pkg. 5 1/10oz Instant Vanilla Pie/Pudding Mix
- 1 cup cold milk
- ¼ cup Torani Butterscotch Syrup
- 1 can 15oz pumpkin puree
- 1 teaspoon pumpkin spice
- 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.