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In a large bowl, mix the butterscotch pudding with 1 1/2 cups of milk for 2 minutes. Let stand for an additional 2-5 minutes. In the meantime, place your whipping cream, 1/4 cup sugar and vanilla in a separate bowl and whip until you have medium peaks (not soft, but a bit more). Mix the pumpkin, spices and remaining 1/4 cup sugar until well blended. Add the pumpkin mixture and the whipping cream to the pudding, folding it in gently until well combined. Spoon into pie crusts and top with additional whipped cream if desired!
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fluted tart pan — quiches, fruit tarts, savory tarts
Cream whipper for foams, espumas, rapid infusions
French patisserie encyclopedia — 210 recipes with step-by-step photos
Stainless rings — tartare, mousse, layered plating