Pumpkin Pudding
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Ingredients
- 1 can pumpkin, 15 ounces (or 2 cups cooked mashed squash such as Hubbard)
- 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 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)
Instructions
- 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
| Calories | 112 |
|---|---|
| Protein | 3 g |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Cholesterol | 3 mg |
| Sodium | 419 mg |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service