Ingredients
1 can pumpkin
15 ounces (or 2 cups cooked mashed squash such as Hubbard)
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnmamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg and 1/4 teaspoon cloves)
1/8 teaspoon salt
1 1/2 cups milk (1% low-fat)
1 vanilla pudding
instant
3.5 ounce (small box)
Steps
Wash hands with soap and water.
In a large bowl mix pumpkin, salt 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.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 112 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 419 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Total Sugars | 20 g |
| Added Sugars included | 14 g |
| Protein | 3 g |
| Vitamin D | 1 mcg |
| Calcium | 100 mg |
| Iron | 1 mg |
| Potassium | 242 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pumpkin Pudding. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.