Pumpkin Souffle In A Skillet
Bye bye pumpkin pie, hello souffle! We’re not missing the crust with this pumpkin filled pudding. Don’t skip the fresh whipped cream, it seals the deal.
5 eggs
28 ounce can pure canned pumpkin puree
14 ounce can condensed milk
12 ounce can evaporated milk
5-ounces vanilla pudding powder (use the cook and serve powder)
1 tbsp pumpkin spice
1 tbsp vanilla extract
Directions: Whisk all ingredients together and pour into a large skillet. Bake at 350 degrees for 45 minutes to an hour until the pudding is set. Let cool, top with fresh whipped cream and a dusting of cinnamon.
