Fall Pumpkin Pudding
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 pkg. (1-oz, 4-serving size) vanilla instant pudding and pie filling mix 1 can (12 oz) fat-free evaporated milk1 can (15 oz) pure pumpkin (not pie filling mix)1 teaspoon pumpkin pie spice*
Beat together pudding and milk. Refrigerate 5 minutes. Mix in pumpkin and spices. Put in six dessert dishes and refrigerate 10 minutes or longer before serving.
*Note: Instead of the pumpkin pie spice, you can substitute 1/2 tsp. cinnamon, 1/4 tsp. ginger, and 1/4 teaspoon nutmeg, and maybe a dash of cloves. Or just use 1 teaspoon cinnamon.
You can also add a couple of tablespoons of sugar-free maple or caramel syrup, if desired, for a slightly different flavor and a bit more sweetness.
Number of Servings: 6
Recipe submitted by SparkPeople user EARTHYGIRL1.
*Note: Instead of the pumpkin pie spice, you can substitute 1/2 tsp. cinnamon, 1/4 tsp. ginger, and 1/4 teaspoon nutmeg, and maybe a dash of cloves. Or just use 1 teaspoon cinnamon.
You can also add a couple of tablespoons of sugar-free maple or caramel syrup, if desired, for a slightly different flavor and a bit more sweetness.
Number of Servings: 6
Recipe submitted by SparkPeople user EARTHYGIRL1.
Nutritional Info Amount Per Serving
- Calories: 90.6
- Total Fat: 0.4 g
- Cholesterol: 0.0 mg
- Sodium: 258.2 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 3.2 g
- Protein: 5.3 g
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