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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Butterscotch Pumpkin Puffs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions