Not in my kitchen!!
I did have a recipe using jello instant butterscotch pudding and canned pumpkin as well as other things....but it was absolutely awful!!
Good luck!
Linda C

I think my MIL might have one, it was like the layered chocolate, cream cheese and crust, with cool whip on the top, in a 9X13 pan.
I am not a big pumpkin fan, but it was good.
Let me look and see what I can find.

Here is Annie's recipe using instant pudding. I don't see why you couldn't use the pumpkin version instead for an extra pumpkin-y taste.

"Quick Pumpkin Pudding
: Yields - 7 servings (1/2 cup each)

Ingredients:

1 pkg. (5 1/10 oz.) sugar free vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) NESTLÃÂî CARNATIONî Evaporated Lowfat 2% Milk
1 can (15 oz) LIBBY'Sî 100% Pure Pumpkin
1 teaspoon pumpkin pie spice
Fat free/sugar free whipped topping (optional)

BEAT pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.

This is, believe it or not, the recipe that won me a prize in a Libby's pumpkin contest. Not cash, but a lovely letter and a stainless steel pie server. LOLOLOL

They have used the recipe, but they changed it to include regular instant pudding and the evaporated milk. I used plain skim milk but I have to agree that the evaporated milk makes it creamier.

Annie"

Yet one more adaptation. We use this recipe with the kids during the summer Food & Fun Time at the public library.

Pumpkin Pudding
1 can (15 oz.) canned pumpkin
1/2 t. pumpkin pie spice
1-1/2 c. milk
3.5 oz. package instant vanilla pudding (with sugar or sugar-free)

1. Mix pumpkin and pumpkin pie spice together in a bowl with a wooden spoon.

2. Slowy stir in the milk. Mix well.

3. Add the instant pudding mix and stir slowly for about one minute until it thickens.

4. Chill the mixture.

Thanks for the input. I searched 3 different markets today but couldn't find the Jello Pumpkin Spice instant pudding. Alas, I had to settle for a Sara Lee Limited Edition of frozen pumpkin cheesecake.

I found the Jello Pumpkin Instant Pudding Mix only at Wal-Mart so far. It was in its own display hanging near the end of the aisle. They didn't have it with the other Jello products. At least where I am located, I haven't seen it in any other stores quite yet. Hope that helps.

I bought 2 packages of the pudding and cannot find any recipes either without using canned pumpkin or the pumpkin spice. Would love to have recipes too.
Signed, Frustrated in Florida

Kinda sounds like a Thanksgiving marketing idea gone awry. I can't see anywhere I might use it. Just my $0.02.

I have a great recipe for canned pump soup though! COnsolation prize? LOL :)

Ginger-Pumpkin Soup

Serving: Yields: 10 half-cup servings

INGREDIENTS:

Two 15-ounce cans pumpkin puree
Three 14 1/2-ounce cans chicken broth
One 11 1/2-ounce can pear nectar
1/3 cup creamy peanut butter
2 cloves garlic, finely chopped
2 tablespoons grated fresh ginger root
2 tablespoons finely chopped green onion
1 tablespoon fresh lime juice
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
Toasted pumpkin seeds (optional)
Chopped chives (optional)

DIRECTIONS:

1. In a 6-quart saucepan, combine pumpkin puree, chicken broth, and pear nectar. Bring to a boil over high heat. Cover, reduce heat to low, and simmer 10 minutes.
2. In a blender or the bowl of a food processor fitted with chopping blade, process 1 cup pumpkin mixture with peanut butter until smooth. Return to saucepan with the remaining pumpkin mixture. Add garlic, ginger root, green onion, lime juice, salt, and cayenne pepper; cook 10 minutes over medium heat.

3. Divide soup among soup plates and garnish with pumpkin seeds and chives, if desired. Serve immediately.

How about using it in this instead of vanilla?

PATSY'S BREAKFAST CAKE
1 package frozen yeast dinner rolls (Rhodes 24 rolls)
1 small package Vanilla instant pudding
1 stick butter, melted
3-4 tablespoons cinnamon
1 cup brown sugar

The night before, place frozen rolls in a bundt pan. Pourmelted butter over, sprinkle with pudding, cinnamon and brown sugar. Let thaw and rise overnight on counter or in cold oven. The next morning, bake at 350 for about 30 minutes, or untiil done. Turn cake onto serving plate while still warm. Serve warm with warm cream.

To: allmyanimalz. Go to www.Jello.com,click on recipes, click on fall recipes under the seasonal recipes section, then in the recipe search box ( in the top right hand corner) type in Triple Layer Pumpkin Spice Pie. I have tried it and it is delicious. I also put the glazed pecans on the top and it really made the pie.

Remember the Pistachio Pudding Cake from the 70's? I dug up the recipe and substituted Pumpkin pudding for the pistachio. It was very moist and delicious.

If you are near a Wegman's they carry it.
Kim

Here's the recipe that lovemydogs referred to. It sounds good.

Triple-Layer Pumpkin Spice Pie

Recipe Rating:
Prep Time: 20 min
Total Time: 1 hr 20 min
Makes: 10 servings, one slice each

2 cups cold milk
2 pkg. (4-serving size each) JELL-O Pumpkin Spice Flavor Instant Pudding & Pie Filling
1/4 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 HONEY MAID Graham Pie Crust (6 0z.)
1/2 cup PLANTERS Pecan Halves
1 Tbsp. honey

BEAT milk, dry pudding mixes and cinnamon with wire whisk until well blended. Spread 1-1/2 cups onto bottom of crust.
ADD 1-1/2 cups of the whipped topping to remaining pudding mixture; stir gently. Spoon over layer in crust; top with remaining whipped topping.
REFRIGERATE 1 hour. Meanwhile, cook pecans and honey in skillet on medium-low heat 2 to 4 min. or until pecans are caramelized, stirring frequently. Spread onto sheet of waxed paper, separating larger clusters. Cool. Sprinkle over pie just before serving. Store leftovers in refrigerator.

Another recipe that I found:

Easy Double Layer Pumpkin Spice Pie

4 ounces (1/2 an 8-ounce package) cream cheese, softened

1 tablespoon milk

1 tablespoon sugar

2 cups thawed Cool Whip whipped topping, divided

1 graham pie crust

2 cups cold milk

2 packages (4-serving size each) Jell-O pumpkin spice flavor instant pudding and pie filling

Beat cream cheese, 1 tablespoon milk and the sugar in a large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of crust.

Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (mixture will be thick.) Spread over cream cheese layer in crust.

Refrigerate 4 hours or until set. Top with the remaining 1 cup whipped topping just before serving. Store leftover pie in refrigerator. Makes 10 servings.