Make your own Butterscotch Pudding & Pie Mix and keep it on hand for quick desserts without the long ingredient list you get from many boxed mixes. It stirs together in minutes, stores well in the pantry, and turns into a rich stovetop pudding with just milk and margarine.
This simple pantry mix also makes a thoughtful jar gift and gives you a homemade shortcut for pudding cups, pie fillings, and other butterscotch desserts like Oreo Butterscotch Pie or Butterscotch Pudding Cake.
Ingredients for Butterscotch Pudding & Pie Mix
- 1 3/4 cups brown sugar, firmly packed
- 3/4 cup instant nonfat dry milk solids
- 1 cup cornstarch
- 1/4 teaspoon salt
The brown sugar gives the mix its butterscotch flavor base, while the cornstarch thickens the pudding as it cooks. The dry milk adds body and a creamier finish, which is handy if you like homemade convenience mixes and keep pantry staples stocked anyway. If you do, take a look at why powdered milk belongs in a frugal pantry.
How to Make Butterscotch Pudding & Pie Mix
- Combine the brown sugar, instant nonfat dry milk solids, cornstarch, and salt in a zip-top bag.
- Seal the bag tightly and shake until the mixture is evenly blended.
- Store the finished mix in an airtight container or keep it in the sealed bag in a cool, dry place.
This makes 3 cups of mix, enough to prepare about 24 individual servings of pudding.
How to Use Butterscotch Pudding & Pie Mix
For each 2 servings, use:
- 1/4 cup Butterscotch Pudding Mix
- 1 cup milk
- 2 tablespoons margarine
- Combine 1/4 cup of the mix and 1 cup of milk in a small saucepan.
- Add 2 tablespoons margarine.
- Heat over a very low flame, stirring constantly, until the mixture boils.
- Boil gently for 1 minute, stirring the whole time.
- Remove from the heat and pour into 2 individual serving dishes.
- Refrigerate until chilled. The pudding will thicken further as it cools.
If you want the smoothest texture, whisk the dry mix into the milk well before the pan gets hot. Cornstarch thickens best when it disperses evenly, and that extra minute of whisking saves you from chasing stubborn little lumps around the saucepan later. For food safety, refrigerate the cooked pudding within 2 hours and keep it at 40 degrees F or below, following USDA refrigeration guidance.
Tips for Best Results
- Break up the brown sugar first. If it has hardened in the bag, press out the lumps before mixing so the finished dry mix stays even.
- Use low heat. A gentle flame gives the cornstarch time to thicken properly without scorching the milk.
- Stir constantly once it starts heating. Pudding is not the time to wander off and check the mail.
- Pour into shallow dishes to chill faster. That helps it set more evenly and gets dessert on the table sooner.
Storage
Dry mix: Store the prepared pudding mix in an airtight container in a cool, dry pantry. A conservative shelf-life estimate is up to 4 months for best quality because brown sugar can harden over time, even when the other dry ingredients keep longer. If the mix stays dry, smells normal, and has no sign of moisture or pests, it is usually still usable, but texture and blending get less cooperative after that.
Prepared pudding: Cover and refrigerate finished pudding promptly. A conservative storage estimate is 3 to 4 days in the refrigerator. If you made a big batch, divide it into smaller containers so it chills faster and more evenly.
Freezing: You can freeze cooked pudding, but expect some texture change after thawing. It often turns a bit grainy or weeps, so it is best fresh from the fridge rather than from the deep freeze.
Serving Suggestions
- Spoon it into small dessert cups and serve chilled.
- Layer it with whipped topping or crushed cookies for quick parfaits.
- Use it as a pie filling once fully cooked and chilled.
- Top with a little extra whipped cream or butterscotch chips if you’re feeling slightly fancy.
💸 Budget101® Price Breakdown: Butterscotch Pudding & Pie Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Brown sugar |
$2.24 |
1 3/4 C. |
$0.95 |
|
Instant nonfat dry milk solids |
$9.28 |
3/4 C. |
$0.65 |
|
Cornstarch |
$1.92 |
1 C. |
$0.54 |
|
Salt |
$0.62 |
1/4 t. |
$0.01 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$2.15 |
👨👩👧👦 Cost Per Serving |
$0.09 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Butterscotch Pudding & Pie Mix
You can. Use the same 2 tablespoons, and expect a slightly richer flavor. Margarine works fine here because the recipe only needs a little added fat for flavor and a smoother finish, so use what you already have instead of making a special trip for one stick of anything.
Yes, but the texture will be a little lighter and less creamy. Whole milk gives you the fullest body, while 2% still works well. Skim milk will thicken because of the cornstarch, but the finished pudding can taste a bit thinner and less rich.
Lumps usually happen when the dry mix does not dissolve well before the milk heats up, or when the pan gets too hot too fast. Whisk the mix thoroughly into cold milk first, then cook over very low heat and stir constantly. Slow and steady wins this one, which is annoyingly sensible but true.
You can, but you’ll want to cook a larger batch so the filling sets firmly enough to slice. For a standard 8- or 9-inch pie shell, start with at least a double batch of the prepared pudding, cook it until fully thickened, then chill it well before slicing.
Just keep the same ratio: 1/4 cup mix, 1 cup milk, and 2 tablespoons margarine for every 2 servings. For 4 servings, use 1/2 cup mix, 2 cups milk, and 4 tablespoons margarine. Use a larger saucepan and keep stirring, because bigger batches take a little longer to come to a boil.
An airtight jar or a well-sealed zip-top bag works best. The real issue is moisture. Brown sugar likes to clump when air gets to it, so use a container that closes tightly and keep it away from heat, steam, and that cabinet right over the stove that seems convenient until it isn’t.
Absolutely. This is a good jar-gift recipe because it is shelf-stable when kept dry and it comes with simple use directions. If you’re packaging it for gifts, include the cooking directions right on the tag so nobody has to guess how much milk or margarine to add later.
Throw it out if you see moisture, mold, pantry pests, or any off smell. If it only feels hard from the brown sugar, that is usually a quality issue rather than a safety problem. Break up the clumps before using, and if the mix smells stale or odd, don’t argue with it.
You can serve it warm right after cooking if you like a softer, spoonable texture. Chilling makes it thicken more, so if you want neat pudding cups or a firmer pie-style filling, give it time in the refrigerator before serving.
Whipped topping, crushed cookies, sliced bananas, or a graham cracker crust all work well. Butterscotch is sweet and buttery, so it pairs nicely with something light, crisp, or a little salty for contrast instead of piling on even more sweetness just because it’s available.
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🖨️ Print-Friendly Butterscotch Pudding & Pie Mix
Butterscotch Pudding & Pie Mix
Ingredients
- 1 ¾ cups brown sugar firmly packed
- ¾ cup instant nonfat dry milk solids
- 1 cup cornstarch
- ¼ teaspoon salt
Equipment
Instructions
- Combine the brown sugar, instant nonfat dry milk solids, cornstarch, and salt in a large zip-top bag.
- Seal and shake until thoroughly blended.
- Store in an airtight container or sealed bag in a cool, dry place.
- To prepare 2 servings, combine 1/4 cup of mix, 1 cup milk, and 2 tablespoons margarine in a small saucepan.
- Heat over very low flame, stirring constantly, until the mixture boils.
- Boil gently for 1 minute, stirring continuously.
- Remove from heat, pour into 2 serving dishes, and refrigerate until chilled and thickened.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time for the dry mix is estimated from the stated steps.
Dry mix shelf life is an estimate of up to 4 months in an airtight container in a cool, dry pantry.
Prepared pudding should be refrigerated promptly and used within 3 to 4 days.
Estimated cost is based on current retail pricing and will vary by store and region.
sounds good. i must try this one.