This doesn't have the pudding in it but does have the frosting. Hope someone can come up with the exact recipe you wanted but check this out. Here is a link that might be useful: Frost on the Pumpkin Pie

Pumpkin Roll 3 eggs 1 c sugar 3/4 c flour 2 tsp cinnamon 1 tsp ginger 1/2tsp nutmeg 1 tsp baking soda 1/2 tsp salt 2/3 c canned pumpkin 8 oz chopped walnuts Grease jelly roll pan and line with parchment paper. Preheat oven to 350�. In large bowl, beat eggs for 5 minutes. Gradually add sugar, beat until light. Mix in flour, cinnamon, ginger, nutmeg, soda, salt and pumpkin, blend well. Pour into prepared pan and sprinkle with nuts. Bake 15 minutes. Turn out onto clean kitchen towel, and roll up into towel. Cool. Frosting: 6 oz cream cheese 1 c powdered sugar 1 tsp vanilla 2 T butter Combine all ingredients and beat until smooth. Unroll cooled cake, remove towel, spread with frosting and roll back up. Chill well, slice to serve. Hearty Pork Stew with Squash Source: Penzey�s 2/09 1\-1/2 lb boneless pork loin roast, trimmed and cubed (I used boneless chops) 3 medium carrots, peeled and cut into 1/4" slices 1 medium onion, chopped 2 c peeld parsnips, cubed 1\-1/2 c butternut squash, peeled & cubed 4 c chicken broth 1 T fresh sage or 1 tsp dried 2 tsp fresh thyme or 3/4 tsp dried 1/2 tsp salt 1/2 tsp pepper 3 T flour 3 T butter, softened In 4\-5 quart slow cooker, mix the pork and remaining ingredients except flour and butter. Cover and cook on low 6\-7 hours. OR... place in a covered pot in the oven at 350F for 2 hours. In a small bowl, mix together the flour and butter. Gradually stir into stew until blended. Increase setting to high or return to oven. Cover and cook 30 minutes longer, stirring occasionally until thickened. 6 servings ~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Layered Pumpkin Cheesecake source: Betty Crocker For the crust: 2 cups gingersnap cookie crumbs 1/4 cup butter or margarine, melted For the filling: 4 pkgs. 8 oz. each cream cheese, softened 1 1/2 cups sugar 4 eggs 1 cup canned pumkin not pumpkin pie mix 1 1/2 tsp. ground ginger 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg Heat your oven to 300 degrees. Grease a 9 inch springform pan with shortening or cooking spray. Wrap foil around the pan to catch drips. In a small bowl, mix cookie crumbs and butter. Press crumb mixture in bottom and 1 inch up sides of pan. Bake 8 to 10 minutes, or till set. Cool 5 minutes. In a large bowl, beat cream cheese with mixer on medium speed just till smooth and creamy, do not overbeat. On low speed, gradually beat in sugar. On low speed, beat in eggs, one at a time, just till blended. Spoon 3 cups of cream cheese mixture into pan over crust. Spread evenly. Stir pumpkin, ginger, cinnamon, and nutmeg into remaining cream cheese mixture; mix with wire whisk until smooth.Spoon over top of mixture in pan. Bake 1 hour and 25 minutes to 1 and a half hours or till edges are set but the center jiggles slightly when moved. Turn off oven; open door at least 4 inches. Leave cheesecake in oven for 30 minutes longer. Remove from oven; place on wire rack to cool. Without releasing side of pan, run a knife around the edge of pan to loosen the cheesecake. Cool in pan on wire rack 30 minutes. Cover loosely, refrigerate at least 6 hours but no longer than 24 hours. Run knife around edge of pan to loosen cheesecake again, carefully remove side of pan. Place cheesecake on a serving platter. Store cheesecake covered in fridge. Linda

I know this is an old post, but I wanted to say thanks for the recipe. We grow butternut and sometimes we have too much. This recipe will be a great way to use it up. Thanks, Trish

Try www.equal.com. Here is a direct link to their pumpkin pie recipe. Here is a link that might be useful: Equal's Pumpkin Pie