So…..my mother in law, Lucille is pretty awesome. She’s always thinking about me, even when I don’t think she is. She’s really sweet. She always buys these awesome cooking magazines and passes them to me when she’s done with them. Ya’ll know me, she knows me, I’m not going to say no! It has recipes in it! She brought me two super cool magazines. One was this history magazine and it had Jack the Ripper in it. Only people close to me know that in my crazy criminal justice thinking mind, I find it most curious. I love to read about Jack the Ripper. He’s such an enigma. We’ll never know who he is….Or will we?
The second magazine was a taste of home pumpkin edition. Pumpkin is so misunderstood. You can make sweet or savory dishes from it. I seen this and decided I had to make it. Coop loves stuff like this, but unless we’re doing some big kind of event, or cookout, get together, whatever….I try to make easy stuff. I try to avoid cakes and pies and stuff. Just because it’s not so healthy. I was really happy how it turned out- I was surprised. it’s really good.
1 package (3.4 oz) instant butterscotch pudding mix
1 1/2 cups milk
1 cup pumpkin
1 teaspoon pumpkin pie spice
1 1/2 cups whipped cream
In large bowl beat pudding and milk 1 to 2 minutes. Blend in pumpkin and spice. Fold in whipped cream. Chill. Serve with gingersnaps.