1 pkg. (4 oz.) instant butterscotch pudding
1 1/2 cups cold milk
1 cup canned pumpkin
1 tsp. pumpkin spice (optional)
1 1/2 cups Cool Whip
Beat pudding and milk until blended, about 1-2 minutes. Blend in pumpkin and spice. Fold in Cool Whip. Spoon into dishes and chill.
I’ve also made this using a graham cracker pie crust.
My kids look forward to this every Thanksgiving. It is one of the few foods they actually LIKE in Thanksgiving dinner (nope, they don’t like mashed potatoes, gravy, stuffing, or turkey…and only one likes cranberry sauce…but they ALL eat the rolls and the Pumpkin Whip!).
This was a dessert I used to make with my special-needs students (we used picture communication cards and switches with the blender; it was also something even those who couldn’t chew could eat!).