Reviewed: Nov. 14, 2009

I made this for guests and everyone loved it. I did take another reviewer's advice and used the large box of pudding mix. I also used 1 1/2 teaspons of pumpkin pie spice. I topped it with a little coolwhip sprinkled lightly with cinnamon, finely ground ginger snaps and chopped, toasted pecans. It was a nice presention and so delicious. This is a keeper!

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Gail

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2009

I thought this recipe was very good--but then again, I am a huge pumpkin fan. I did follow the reviews of others and used the LARGE box of Jell-o instant vanilla pudding. Next time I plan to try the french vanilla pudding---yum! I topped it off with some whipped cream and crumbled graham crackers--a nice fall treat. Thank you!

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Daisy Mae

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

I love this recipe but instead of vanilla pudding, I use butterscotch pudding and layer it in parfait glasses with cool whip and crumbled ginger snaps for a crust. My whole family loves it.

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cooking_impaired

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Reviewed: Dec. 4, 2008

This one is great. The only tweak I did was instead of the evaporated milk, I used cool whip. Don't even attempt to mix this with a mixer; it's too thick. Just mix with a spoon thoroughly. My husband LOVED it!

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aktorgirl

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Reviewed: Sep. 16, 2008

This dessert is amazing! So simple and delicious! You can make this sugar free and no one will be able to tell the difference. We topped ours with RediWhip...next time might try sprinkling chopped pecans, crushed graham crackers or ginger cookie. Very good recipe for a quick and yummy dessert.

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jody1

Cooking Level: Expert

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Reviewed: Aug. 7, 2008

I was looking for a way to use up a big 'ol can of pumpkin that I'd had in my cupboard forever. This stuff was so tasty, that it'll be making a regular appearance in my lunch box. It's nice and spicy, and rich. I'm not diabetic, but I am trying to lose weight and this is a nice way to splurge without goin' overboard. For what it is, I give it 4 stars. Thanks!

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FireMedicJen

Cooking Level: Intermediate

Home Town: Bourbonnais, Illinois, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jun. 19, 2008

Love this! A cool (easy) and refreshing dessert. You can use cheesecake flavored pudding as well for a different taste.

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CassiaFlower

Cooking Level: Intermediate

Home Town: Thousand Oaks, California, USA

Living In: Logan, Utah, USA

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Reviewed: Jan. 21, 2008

it was good. not great. swapped out the milk for soy, perhaps that was its blunder. also had to add a whoooole bunch more spice for taste. at least 2-3 teaspoons of pumpkin pie spice, as well as 2 teaspoons of cinnamon, and a little bit of nutmeg. overall pretty good, and you can't beat it being so low calorie, which is what i was after. better alternative than chocolate cake! :)

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teaspoons

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Reviewed: Nov. 30, 2007

I made these for Thanksgiving. This is a great recipe! My girls accually fought over the last one. They had no idea they were eating so healthy! I love that!!

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JoyCooks2

Cooking Level: Intermediate

Home Town: Stoneville, North Carolina, USA

Living In: Ridgeway, Virginia, USA

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Reviewed: Nov. 24, 2007

This was yummy.My Dad is Diabetic and this was great treat he loves pumpkin pie.Made it for Thanksgiving and never missed the pie.EASY TOO!

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RED16365

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Reviewed: Nov. 21, 2007

Very good. I use 1 cup whipping cream and 1 cup water in place of the milk called for. I also use sugar-free pudding mix since my husband is a diabetic and does not need the extra carbs.

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Cathy Davis

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Reviewed: Nov. 11, 2007

I made this for my hubby who is diabetic. I used 2 packages of Jello Sugar Free Cheesecake Flavored Pudding and used the entire 15 oz can of pumpkin and 12 oz can of evaporated milk instead of one cup of each. I also added an extra cup of milk. I don't have pumpkin pie spice so I used 2 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp allspice. This set up great and I didn't notice an after taste. Good stuff!

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FROG69

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Reviewed: Nov. 1, 2007

Easy and FANTASTIC. I folded in come cook whip to make pumpkin mousse just because I do not have super cute parfait glasses...but believe me, I am going to pick some up to make it a special treat for my kids.

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Pookie4

Cooking Level: Expert

Living In: Marinette, Wisconsin, USA

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Reviewed: Jul. 2, 2007

Tastes just like pumpkin pie without the crust. No need to alter the recipe

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Cindy W.

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Reviewed: May 2, 2007

I'll have to agree that there really is an aftertaste and I can't figure out why because I make fat free/sugar free chocolate pudding all the time with no problems. That seems to be the only complaint I have with this recipe, other than the fact that I only used half the amount of liquid and it came out perfectly. I suggest trying this with regular instant pudding. Don't get me wrong, I'm eating it and it's not bad, but I'm getting an almost bitter taste in the end.

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Apr. 25, 2007

I did not care for it.

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Laura D.

Cooking Level: Beginning

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Reviewed: Mar. 5, 2007

Used large box of vanilla pudding (not sugarfree), and it was great!

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bwillia2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 23, 2006

I made this with canned pumpkin, 1 box sugar free butterscotch pudding, 1 cup of evaporated milk and a half cup fat free milk with the pumpkin spice, DELICIOUS!

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DEBBIESUESUE

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Reviewed: Dec. 7, 2006

This is so easy and so quick. My husband licked the bowl and being as he doesn't like pumpkin, that was BIG! Sets up nicely in the fridge and truly is delicious. I added 1/2 teaspoon more of the spice and also, used cream in place of the skim milk. It's a keeper

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SPARKS84

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Reviewed: Jul. 26, 2006

My daughter-in-law made this for her Mom who is a diabetic and she thought it was very good.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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