Monday, November 25, 2013

Butterscotch Pumpkin Chantilly

Serve with a dollop of whipped cream, a dusting of cinnamon, and a gingersnap cookie!

Butterscotch Pumpkin Chantilly
by Judy

1 1/2 cups milk
1 small (3.4 ounce) package. butterscotch pudding mix (not instant)
1 cup canned pumpkin
1/2 cup dark brown sugar
1/2 teaspoon cinnamon, plus a little more for dusting when serving
1/4 teaspoon ground ginger
1/4 teaspoon allspice
1/2 teaspoon salt
one pint whipping cream, whipped to stiff peaks
Gingersnap cookies, for serving

Bring milk to a gentle boil and add pudding mix. Let come to a rolling boil, about one minute. Remove from heat and add pumpkin, brown sugar, spices, and salt. Chill for two hours in refrigerator. Gently fold whipped cream into pudding. Keep refrigerated until ready to serve. 

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