Pumpkin-Pudding
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 servings

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

Food Hero
Oregon State University Cooperative Extension Service

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.