PUMPKIN CHEESECAKE PUDDING

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Pumpkin Cheesecake Pudding image

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.

Provided by Julia Ferguson

Categories     Other Desserts

Time 20m

Number Of Ingredients 7

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

Steps:

  • 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.

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