Monday, October 26, 2015


Want to get on the fall pumpkin-everything craze? It does seem like everything is pumpkin flavored this time of the year. Well, this fast and easy Pumpkin Whip might just be what you have been missing. Another great thing is you can make it sugar - free. Or maybe I should say no - sugar - added since the canned pumpkin contains 4 grams of natural sugar. I always try to reduce the amount of sugar in things I make because I know sugar isn't really good for you. If you don't care or can't find the products, just use the sugar ones.


1         package (4 - serving size) instant butterscotch pudding mix (Yes, you can find a sugar-free version)
1-1/2  cups cold milk (skim milk will work)
1         cup canned pumpkin
1         teaspoon pumpkin pie spice
1-1/2  cups whipped topping (the sugar-free version is the only one without high fructose corn syrup)
Gingersnaps, optional (will have a tad of sugar if you use them on top)

In a mixing bowl, beat pudding and milk until well blended, about 1 - 2 minutes.

Blend in pumpkin and pie spice.

Fold in whipped topping.

Spoon into dessert dishes. Chill.

Garnish with gingersnaps if desired.

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