Pumpkin Pudding

• 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

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.