
Pumpkin Pudding


Prep time:
10 MIN

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:
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.