Looking for a Way to Use Pumpkin Spice Instant Pudding?

 I saw this in the latest Kraft email recipe ideas.  A while back I remember someone was looking for recipes to use the seasonal Pumpkin Spice Instant Pudding. This looks really good and as soon as I can find the pudding I am going to make it. Even if I cannot find the pumpkin spice I am going to try this with vanilla pudding. It got great reviews.

 

Gram's Best Brown Sugar Cake

1 pkg. (2-layer size) yellow cake mix
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding or Pumpkin Spice Flavor Instant Pudding
4 eggs
2/3 cup  BREAKSTONE'S or KNUDSEN Sour Cream
2/3 cup water
1/2 cup  oil
1 cup packed brown sugar
1 cup  chopped PLANTERS Pecans
2 tsp. powdered sugar



HEAT oven to 350ºF.

BEAT first 6 ingredients with mixer 3 min. or until well blended. Add brown sugar and nuts; mix well.

POUR into 12-cup fluted tube pan or 10-inch tube pan sprayed with cooking spray.

BAKE 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely. Sprinkle with powdered sugar just before serving.

Rated  by Winkjudl on 9/15/2009
" I made this recipe twice. The first time I made it I used Pumpkin Spice pudding instead of the vanilla and it was great. Everyone asked for the recipe."

 

 

 

Triple-Layer Pumpkin Spice Pie

 

2 cups cold milk

2 pkg. (4 serving size) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling

1/4 teaspoon ground cinnamon

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

1 (6 ounce) HONEY MAID Graham Pie Crust

1/2 cup PLANTERS Pecan Halves

1 tablespoon honey

 

1. Beat milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
2. Add 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
3. Refrigerate 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.

FOOTNOTES

Size-Wise At 10 servings, this pie makes just enough to feed a crowd.

Substitute 1/2 cup small peanut brittle pieces for the caramelized pecans.

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rawsaw1
Posted 11/25/2008

I have a great recipe for this pudding. Macaroons,

Find a macaroon recipe and add 1/2 box of pudding or whole box depending on your taste. Or this is my recipe.

1/2 box of pudding mix (Pumpkin Spice Flavor Instant Pudding & Pie Filling)

1 can of condensed milk

1 bag of coconut

add enough confection sugar to make the cookies firm but not dry. They should be a little gooey.

Bake at 350 till edges are a little brown. DO NOT OVER COOK.

They will still be a little mushy. But they harden up after they cool.

 

I also do this at Christmas with Pistacio pudding.

 Those sound great too. Thanks.

I just posted this recipe in another thread about Prize Winning Pumpkin Recipes. I would think you could use the pudding in the phyllo cups.

 

Pumpkin mousse in cinnamon pastry shells

2 boxes (10 ounces each) frozen puff pastry shells

3 tablespoons melted butter

1 tablespoons sugar

1/2 teaspoon cinnamon

1 can (30 ounces) Libby's Easy Pumpkin Pie Mix

1 box (3.4 ounces) vanilla instant pudding and pie filling mix

2 teaspoons ground cinnamon

1 cup whipped topping, thawed

Preheat oven to 400 degrees. Mix sugar and cinnamon together. Place shells on baking sheet, brush with melted butter and sprinkle with mixture. Bake according to package directions.

Once cool, remove tops and soft pastry inside shells.

Beat pumpkin pie mix, pudding mix and cinnamon in a large bowl on medium speed for 2 minutes. Gently fold in whipped topping. Spoon mousse into each shell and top with pastry tops.

Serve immediately.

Makes 12 servings.

 

~Josie

I plan to make these but substitute the pumpkin instant pudding for the butterscotch....I think they might be pretty good!

 

Carol

 

BUTTERSCOTCH GINGERBREAD MEN
(Source: Best of Country Cookies)