Butterscotch Pumpkin Pudding Cups: 4 dreamy fall delight
Enjoy these creamy, no-bake Butterscotch Pumpkin Pudding Cups, a perfect fall treat that brings cozy flavors together.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4-6 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 (3.4 ounce) package instant butterscotch pudding mix
- 2 cups milk
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Whipped cream, for topping
- Optional: crushed gingersnap cookies, for garnish
Instructions
- In a large bowl, whisk together the instant butterscotch pudding mix, milk, pumpkin puree, and pumpkin pie spice.
- Beat with an electric mixer on low speed until combined, then increase speed to medium and beat for 2 minutes, or until slightly thickened.
- Stir in the vanilla extract.
- Divide the pudding mixture evenly among 4-6 small serving cups or ramekins.
- Cover the cups with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
- Chill in the refrigerator for at least 1 hour, or until firm.
- Before serving, top with whipped cream and optional crushed gingersnap cookies.
Notes
- For an extra festive touch, use cookie cutters to shape pie crust into leaves and bake them until golden brown to use as a garnish.
- These pudding cups can be made a day in advance.
- Adjust the amount of pumpkin pie spice to your preference.
Nutrition
- Serving Size: 1 cup
Find it online: https://flavorzine.com/butterscotch-pumpkin-pudding-cups/