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.