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.
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.