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Tuesday, October 27, 2009

Six ways to serve pumpkin pudding

I've been making "pumpkin pie" pudding lately - not quite exactly like pumpkin pie filling, but close to the same flavor - instant, frugal, healthy and versatile! Sweetpea loves to mix it together for me and she's able to do a pretty decent job!

1 small box butterscotch pudding
2/3 cup pumpkin puree
~1/2 teaspoon pumpkin pie spice

Follow directions on pudding box as if you were going to make regular pudding. Add the pumpkin puree and spice after the pudding is well mixed but not yet set. Once you add the puree the pudding will set up almost instantly, even without refrigerating.

Here are some tasty ways to serve this pudding up:

* simply as pudding with a little whipped cream on top
* crumble some graham crackers underneath for an instant pumpkin pie
* serve as a pumpkin pie dip, great with graham crackers, pretzels, apple slices and the like
* layer with vanilla wafers and whipped cream for a tasty parfait
* layer with pound cake and cheesecake dip for a fabulous fall trifle
* use as the filling ingredient for the easiest cobbler ever

Any other ideas? I could seriously eat this every night, but I do like to try and mix things up a little bit...

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1 comment:

Malissa said...

I do love pumpkin and totally bought too much when it was on sale at the store a few weeks back. I need to make a dessert later this week for a party and that trifle idea sounds yummy!