Pumpkin Pie Pudding Mix

Chill pudding in refrigerator for 5 minutes. Refrigerate for 5 minutes. Preheat oven to 350 f.

Olivia Luz

Cook covered on low until a thermometer reads 160 6 7 hours. Fold in 1 cup whipped topping. Refrigerate for 10 minutes or until ready to serve. Spread pudding filling into cooled pie crust and refrigerate until chilled about 30 minutes. In a large bowl whisk milk and pudding mix.

Mix sugar cinnamon salt ginger and cloves in a small bowl. Stir in pumpkin and sugar spice mixture. Whisk pudding mix and evaporated milk together in a bowl for 2 minutes. Refrigerate for 4 hours or overnight. Combine first eight ingredients.

Beat eggs in a large bowl. Slowly add pumpkin mixture to milk mixture whisking constantly. Stir in the pumpkin pumpkin pie spice cinnamon and nutmeg. Transfer to a greased 3 qt. Divide pudding evenly among 4 dessert bowls and cover surface of pudding with plastic wrap.

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Beat pudding mix and evaporated milk according to package directions in large bowl. Place pan over low heat and cook for 3 minutes or until thoroughly heated stirring constantly do not boil. Dollop with remaining whipped topping. Stir pumpkin and 3 4 teaspoon pumpkin pie spice into pudding until well combined. Add pumpkin and pumpkin pie spice.

Spoon into dessert dishes. Top with whipped topping if desired. Spoon into dessert dishes. Beat pudding mix and evaporated milk according to package directions in large bowl. Beat eggs in a large bowl.

Top with whipped topping if desired. Mix sugar cinnamon salt ginger and cloves in a small bowl. Cook covered on low until a thermometer reads 160 6 7 hours.