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pumpkin cheesecake pudding

(4 ratings)
judyjellybean avatar
Recipe by
Julia Ferguson
@judyjellybean
Greenwood, IN

The hubs and I had the pumpkin custard at Cracker Barrel last week and I thought I would try to recreate it. Well, this doesn't look like Cracker Barrels but it kind of tastes like it.

(4 ratings)
yield 4 -6
prep time 20 Min
method Blend

Ingredients For pumpkin cheesecake pudding

  • 1 pkg
    cheesecake instant pudding (4 serving size) i used sugar free
  • 1 pkg
    butterscotch instant pudding (4 serving size) i used sugar free
  • 1 c
    canned, pure pumpkin puree
  • 1 tsp
    pumpkin pie spice
  • 1 Tbsp
    brown sugar, i used splenda brown sugar
  • 1 c
    whipping cream
  • 1
    15oz. can evaporated milk

How To Make pumpkin cheesecake pudding

  • 1
    Measure and place all ingredients in mixing bowl. Beat for 2-3 minutes until all ingredients are throughly combined.
  • 2
    Serve in individual serving dishes with a dollop of whipped cream or cool whip. Serving Suggestions: Serve with Ginger Snap or Molassas Cookies, Use as a quick pie filling in a graham cracker crust. Layer in a trifle bowl with broken chunks of ginger bread or spice cake and cool whip or whipped cream.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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