Ingredients
- 1 can pumpkin (15 ounces, or 2 cups cooked mashed squash such as Hubbard)
- 1/2 to 1 1/2 teaspoon pumpkin pie spice to taste
- 1 12-ounce can evaporated skim milk or 1 1/2 cups milk (Skim or 1% low-fat)
- 1 vanilla pudding (instant, 3.5 oz (small box))
- Optional: Whipped topping and graham crackers
Directions
- Remember to start by washing your hands. In a large bowl mix pumpkin and pumpkin spice together.
- Slowly stir in milk and mix well. Add instant pudding mix and stir for 2 minutes until it thickens. Refrigerate until serving time.
- Top with optional graham crackers and whipped topping.
Tips and variations
- Serve with optional graham crackers and whipped topping.
- This pudding also makes a great dip for sliced apples, graham crackers, or vanilla wafers.
Recipe video
Nutritional info
Calories
112
Total fat
1 g
Saturated fat
1 g
Cholesterol
3 mg
Sodium
417 mg
Total carbohydrates
24 g
Dietary fiber
2 g
Protein
3 g
Total sugar
20 g
Allergens
Soy