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Original recipe yields 10 servings
Simple and very comforting. I used FF half-n-half, SF vanilla pudding mix and brown sugar Splenda. Even my kids loved it!
This is too easy! It was ready to serve as soon as I made it and didn't need refrigeration time. That was probably due to the fact that my pumpkin had been refrigerated, so all of my ingredients were cold from the start. I also made my own whipped cream and used it instead of Cool Whip.
This is not a gourmet recipe however, it is a very yummy dessert for the fall. My son could eat the whole bowl. Sometimes I put the mixture in a graham cracker pie crust and then top with the pecans. Very pretty and different than the usual pumpkin pie.