Butterscotch Pumpkin Puffs Recipe

Name: Butterscotch Pumpkin Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (3.4 ounces each) instant butterscotch pudding mix; 1 can (12 ounces) evaporated milk; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1 cup canned pumpkin; 1 cup whipped topping, optional; 1-1/2 cups water; 3/4 cup butter, cubed; 1/2 teaspoon salt; 1-1/2 cups all-purpose flour; 6 eggs; 1/3 cup confectioners' sugar; 1/3 cup semisweet chocolate chips, melted

Servings: persons

2 packages (3.4 ounces each) instant butterscotch pudding mix
1 can (12 ounces) evaporated milk
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 cup canned pumpkin
1 cup whipped topping, optional
1-1/2 cups water
3/4 cup butter, cubed
1/2 teaspoon salt
1-1/2 cups all-purpose flour
6 eggs
1/3 cup confectioners' sugar
1/3 cup semisweet chocolate chips, melted

1
In a bowl, combine pudding mix, milk and spices; beat on medium speed for 30 seconds. Blend in pumpkin and whipped topping if desired. Refrigerate for 1 hour or overnight.
2
In a medium saucepan, combine water, butter and salt; bring to a boil. Reduce heat to low; add flour all at once and stir until a smooth ball forms. Remove from the heat; add eggs, one at a time, beating well after each addition with an electric mixer. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart onto greased
3
.
4
Bake at 400u00b0 for 10 minutes. Reduce heat to 350u00b0; bake 25 minutes longer or until golden brown. Remove from the oven; turn oven off. Cut a slit halfway through each puff and return to the oven for 30 minutes with the oven door open. Cool on a wire rack. Just before serving, spoon about 1 tablespoon filling into each puff. Dust with confectioners' sugar and drizzle with melted chocolate.

1532

kcal

Calories

138

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 packages (3.4 ounces each) instant butterscotch pudding mix, 1 can (12 ounces) evaporated milk, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, and more.

Yes, Butterscotch Pumpkin Puffs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butterscotch Pumpkin Puffs

How did you like this recipe?

Frequently Asked Questions