Reviewed: Nov. 29, 2012

This is super easy, fast and amazing! I make lots and refrigerate it and take it to work for a sweet snack. It's also a kick for parties in a pretty wine glass with a dab of whip cream on top. To die for!

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Reviewer:

Carrie Lusch

Cooking Level: Beginning

Living In: Portland, Oregon, USA

Reviewed: Nov. 25, 2012

Excellent recipe, all loved it!

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Reviewer:

alkarmi

Reviewed: Nov. 22, 2012

Made this for my dad who just found out that he is diabetic. I didnt change a thing. He LOVED it, ...and so did I. Thanks for this wonderful recipe!

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Reviewer:

JLANGLEY

Cooking Level: Intermediate

Home Town: Marlette, Michigan, USA

Living In: Decker, Michigan, USA

Reviewed: Nov. 16, 2012

Really more of a 3 star for flavor but I used a large box of pudding (Ithink it was 1.5 oz) and the end result had a really strong sugar substitute flavor. It did sit up well and it was easy. Not sure that a small box of pudding would make that much of a difference on getting rid of that flavor or not. Would try it with a regular box pf pudding but then its not so healthy and I feel like I should just have a real piece of pie if I;m going to blow my calories for the day you know?

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Reviewer:

danelle

Reviewed: Nov. 11, 2012

I doubled the recipe and let it cool in a trifle dish, then served it with an ice cream scooper in parfait cups with whipped cream, cinnamon and pumpkin spiced marshmallows on top :-) my boys loved it and me too! I bet adding some crumbs to the bottom would also be good, like pie crumbs or graham cracker ones

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Reviewer:

DENISELAIRD

Cooking Level: Expert

Home Town: Galliano, Louisiana, USA

Living In: The Woodlands, Texas, USA

Reviewed: Oct. 23, 2012

I made this using 2 boxes of instant Jell-O CHEESECAKE pudding & a can of real pumpkin & it came out so delicious,we just loved it. This is a keeper & so easy.Thank You!

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Reviewer:

LEM47

Reviewed: Sep. 9, 2012

This is such an awesome recipe! It tastes just like pumpkin pie in pudding form. I noticed it doesn't even have added sugar, and was surprised at how tasty it was (to be low- calorie). I used canned pumpkin and 1/2 tsp cinnamon, 1/4 tsp. nutmeg, 1/4 SCANT tsp. ginger, and 1/8 tsp. cloves for the pumpkin pie spice. If you use the full 1/4 tsp ginger, you will be able to taste the bite. It was great with a raspberry and some whipped cream on top or mixed in. Great for Thanksgiving, company, or just anytime because most everyone likes it!

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Reviewer:

Renee

Cooking Level: Intermediate

Home Town: Columbus, Indiana, USA

Living In: Clarkston, Michigan, USA

Reviewed: Dec. 28, 2011

I have tried to make this type sugarfree recipe before and it was horrible. This was a pleasant suprise! Very good, doesn't taste sugar free. I didn't use the evaporated skim milk, only one cup of skim milk and it turned out very good, will definately make again.

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Reviewer:

janetg

Reviewed: Dec. 20, 2011

I almost never give a bad review, but this REALLY was really bad. It was runny. It never did set. It was no where near sweet enough. It also didn't have enough spice. Maybe a second box of pudding would have made the difference in both sweetness and the problem setting.

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Reviewer:

Angel43537

Cooking Level: Expert

Home Town: Toledo, Ohio, USA

Reviewed: Nov. 12, 2011

This is DELICIOUS! This recipe is very basic, and although it doesn't need to be, I doctored it up quite a bit. I used a large box of Instant Pudding and used 2 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp allspice because I didn't have any pumpkin pie spice. I like to layer my parfait, so I crushed up vanilla wafers and pecans and layered it with Redi Whip in a goblet! I layered wafers first, then this pumpkin pudding, pecans and then Redi Whip. I repeated this layering once more and topped with a sprinkling of wafers and pecans. This recipe made 4 large goblets filled 1/3 of the way and 5 cordials which I served to all of the children at our get together. It was a huge hit, especially with the kids who exclaimed enthusiastically how much they LOVE pumpkin pie, and this was even better! I will be adding this to my recipe book and sharing it with lots of my friends!

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