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Pumpkin spice pudding mix

Course Dessert
Cuisine American
Keyword fall dessert, healthy dessert, pumpkin dessert, quick pudding
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 cups
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

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.