Pumpkin FluffSubmitted by: PATTYN55
1 cup of Cool Whip Free Whipped Topping
4 serving fat-free sugar-free instant vanilla pudding mis
15 oz canned pumpkin
1sp pumpking pie spice (or 1/2 tsp cinnamon, 1/4tsp ground ginger, 1/4 tsp nutmeg
1 cup fat-free skim milk
Stir in pumpkin and spices until well mixed.
gently stir in cool whip.
refridgerate for at least 1 hours and enjoy.
Number of Servings: 8
Recipe submitted by SparkPeople user PATTYN55.
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I made this yesterday, and it's really good considering how low in calories it is. I used soy milk instead of skim milk, and while the pudding mix box usually warns that soy milk makes the pudding softer, it holds up pretty well in this recipe since the pumpkin is there for structure. YUM. - 10/10/09