Pumpkin Pudding - Maine SNAP-Ed
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Healthy Recipes

Pumpkin Pudding

Prep time:
10 min

Cook time:
N/A

Yield:
7 Servings

Serving Size:
1/2 Cup

Ingredients

1 can (15 ounces) pumpkin or 2 cups cooked mashed squash (such as Hubbard)
1⁄8 teaspoon salt
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves)
1 1⁄2 cups non-fat or 1% milk
1 package (3.5 ounces) instant vanilla pudding mix

Directions

  1. In a large bowl, mix pumpkin, salt and pumpkin pie spice together.
  2. Slowly stir in milk and mix well.
  3. Add instant pudding mix and stir for 2 minutes until it thickens.
  4. Refrigerate until serving time.
  5. Refrigerate leftovers within 2 hours.

Ingredients

1 can (15 ounces) pumpkin or 2 cups cooked mashed squash (such as Hubbard)
1⁄8 teaspoon salt
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves)
1 1⁄2 cups non-fat or 1% milk
1 package (3.5 ounces) instant vanilla pudding mix

Directions

In a large bowl, mix pumpkin, salt and pumpkin pie 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.
Refrigerate leftovers within 2 hours.

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