Pumpkin spice pudding mix
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Canned pumpkin and pumpkin pie spice whisked with nonfat milk and instant vanilla pudding mix.
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 nonfat or 1% milk
- 1 package (makes 4 servings) instant vanilla pudding mix
Equipment
- mixing bowl
- whisk
Directions
- Wash your hands with soap and water, and rinse or scrub any fresh vegetables.
- In a large bowl, stir together the pumpkin, salt, and pumpkin pie spice.
- Pour in the milk gradually, mixing well.
- Add the instant pudding mix and stir for 2 minutes, until thickened.
- Refrigerate until it is time to serve.
Notes
Refrigerate leftovers within 2 hours.
Nutrition
Serving: 223g | Calories: 185kcal | Carbohydrates: 36g | Protein: 4.1g | Fat: 3.5g | Saturated Fat: 2g | Trans Fat: 0g | Cholesterol: 9.2mg | Sodium: 455mg | Potassium: 348mg | Fiber: 3.2g | Sugar: 31g | Vitamin A: 16696IU | Vitamin C: 4.7mg | Calcium: 140mg | Iron: 1.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 cups; pumpkin or 2 cups cooked mashed squash (the first choice counted), pumpkin pie spice (or 1 teaspoon cinnamon (the first choice counted), nonfat or 1% milk (the first choice counted), instant vanilla pudding mix counted as instant pudding mix (dry, one box 96 g). Brands and portions vary, so use it only as an approximation.