Best 5 Butterscotch And Pumpkin Pudding Recipes

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Combining the classic flavors of fall, this delectable Butterscotch and Pumpkin Pudding is a symphony of sweet and savory. The rich, creamy butterscotch sauce blankets a layer of velvety pumpkin pudding, creating a harmonious blend of textures and flavors. A sprinkling of chopped pecans adds a delightful crunch and enhances the overall taste experience.

This recipe is a perfect indulgence for any occasion, whether it's a cozy family gathering or an elegant dinner party. With its vibrant colors and irresistible aroma, this dessert is sure to impress your guests and leave them craving for more.

In addition to the main Butterscotch and Pumpkin Pudding recipe, the article also includes a collection of other delectable pumpkin-inspired treats. From the classic Pumpkin Pie to the unique Pumpkin Cupcakes with Maple Glaze, there's something for everyone to enjoy.

So, gather your ingredients, preheat your oven, and embark on a culinary journey that will tantalize your taste buds and warm your soul. Let's dive into the recipes and create these autumnal delights!

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERSCOTCH PUDDING WITH PUMPKIN WHIPPED CREAM AND CHOCOLATE TOFFEE CHIPS



Butterscotch Pudding with Pumpkin Whipped Cream and Chocolate Toffee Chips image

Provided by Tyler Florence

Categories     dessert

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 18

1 stick unsalted butter
2 vanilla beans, split
2 cups packed dark brown sugar
1/4 cup plus 2 tablespoons cornstarch
5 cups whole milk, warmed
4 large eggs
2 teaspoons kosher salt
2 tablespoons Scotch whisky
Pumpkin Whipped Cream, for serving, recipe follows
Five 1.4-ounce chocolate-covered toffee bars, such as Heath Bars, chopped, for serving
Chocolate toffee chips, for serving
3 cups heavy cream
1 cup confectioners' sugar
2 teaspoons vanilla extract
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
1 cup pumpkin pie filling

Steps:

  • Melt the butter in a large saucepan over low heat. Scrape the seeds from the vanilla beans into the pan, then add the beans and the brown sugar. Simmer gently just until the sugar dissolves, then remove from the heat.
  • In a small bowl, whisk the cornstarch together with 1 cup of the warmed milk until smooth. Then whisk in the eggs.
  • Slowly pour the remaining 4 cups of warmed milk into the melted brown sugar mixture, whisking constantly. Once this is smooth, whisk in the egg mixture. Return the pan to the stove and, whisking constantly, bring to a simmer over medium-high heat. Reduce the heat to low and continue to cook, whisking constantly, until the mixture thickens and reaches the texture of hot fudge, 1 to 2 minutes. Remove from the heat. Remove the vanilla beans, then stir in the salt and the Scotch and pour the pudding into 8 to 12 serving glasses. Cover with plastic wrap, making sure to press it directly on the surface of the pudding.
  • Serve with Pumpkin Whipped Cream, chopped toffee and chocolate toffee chips.
  • Add the heavy cream and confectioners' sugar to a cold metal bowl and whisk until it forms softs peaks. Stir in the vanilla, allspice, cinnamon and clove and continue to whisk until the cream forms stiff peaks. With a spatula, gently fold in the pumpkin pie filling.

BUTTERSCOTCH AND PUMPKIN PUDDING



Butterscotch and Pumpkin Pudding image

I have not tried this recipe. I got this recipe from Obesity Help. The recipe was posted by marylyn.

Provided by internetnut

Categories     Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 (4 ounce) package sugar-free instant butterscotch pudding mix
1 1/2 cups low-fat milk
1 cup canned pumpkin (not pie mix) or 1 cup fresh cooked pumpkin (not pie mix)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
sugar-free Cool Whip or Dream Whip
1 teaspoon vanilla

Steps:

  • Mix pudding mix, milk, pumpkin, cinnamon and nutmeg well and pour into individual pudding containers. Top with sugar free Cool Whip and vanilla.
  • Note: If you want to make butterscotch pumpkin pie instead just put 1 cup milk in the ingredients.

BUTTERSCOTCH PUMPKIN MOUSSE



Butterscotch Pumpkin Mousse image

Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Coarse sugar, optional

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERSCOTCH PUMPKIN PUDDING PIE



Butterscotch Pumpkin Pudding Pie image

An old recipe from Darlene Kossman which uses cooked butterscotch pudding in the pie. It is a no-bake recipe cooked on top of stove.

Provided by Dienia B.

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 12

1 (3 ounce) package butterscotch pudding
1 cup pumpkin, canned
1/4 cup dark brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon ginger
1 1/3 cups milk
2 egg yolks
8 inches pie shells, baked
1 cup whipped cream
nutmeg

Steps:

  • Put butterscotch pudding mix, canned pumpkin, dark brown sugar, salt, cinnamon, nutmeg and ginger in a saucepan.
  • Add milk, with egg yolks beaten in, gradually. Stir constantly to keep mixture smooth.
  • Cook over medium heat, again stirring constantly until mixture comes to a boil.
  • Boil for 4 minutes.
  • Pour into baked pie shell.
  • Chill until firm.
  • Top with whipped cream sprinkled with nutmeg.

Nutrition Facts : Calories 253.7, Fat 14.5, SaturatedFat 5.4, Cholesterol 70.5, Sodium 280.3, Carbohydrate 26.8, Fiber 1.4, Sugar 10.1, Protein 4.8

BUTTERSCOTCH PUMPKIN PUFFS



Butterscotch Pumpkin Puffs image

Yummy things come in these little pudding-rich "packages." The puffs can be made and frozen in advance, then filled before serving for a time-saving dessert. -Michelle Smith, Running Springs, California

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 5 dozen.

Number Of Ingredients 14

2 packages (3.4 ounces each) instant butterscotch pudding mix
1 can (12 ounces) evaporated milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup canned pumpkin
1 cup whipped topping, optional
CREAM PUFFS:
1-1/2 cups water
3/4 cup butter, cubed
1/2 teaspoon salt
1-1/2 cups all-purpose flour
6 eggs
1/3 cup confectioners' sugar
1/3 cup semisweet chocolate chips, melted

Steps:

  • In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight., In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased baking sheets., Bake at 400° for 10 minutes. Reduce heat to 350°; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.

Nutrition Facts : Calories 60 calories, Fat 3g fat (2g saturated fat), Cholesterol 29mg cholesterol, Sodium 80mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid scrambling around looking for things.
  • Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. This is especially important for the pumpkin and spices.
  • Don't Overmix: Be careful not to overmix the batter, as this can make the pudding tough. Mix just until the ingredients are well combined.
  • Cook the Pudding Slowly: Cook the pudding slowly over low heat, stirring constantly, to prevent it from curdling.
  • Let the Pudding Cool Completely: Before serving, let the pudding cool completely to allow the flavors to develop.

Conclusion:

This butterscotch and pumpkin pudding is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich and creamy texture, and the perfect balance of sweet and savory flavors, this pudding is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this butterscotch and pumpkin pudding a try. You won't be disappointed.

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