Pumpkin Pie Pudding
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Whip up a batch of this fall favorite. It is a great way to get your kids involved in the kitchen.
Number of servings: 6
Serving size: 1/2 cup
1 small package (about 3.4 ounces) instant vanilla pudding mix
1 12-ounce can evaporated skim milk
1 15-ounce can 100% pure pumpkin
1 1/2 teaspoon pumpkin pie spice
Optional: 1 tablespoon whipped cream
Optional: Graham cracker crumbs
Time needed: 10 minutes preparation
- Mix pudding and milk together with wire whisk.
- Add pumpkin and spice and stir well.
- Serve alone or with whipped cream and graham cracker crumbs.
|Total Fat:||0.4 g|
|Saturated Fat:||0.2 g|
|Total Carbohydrate:||17 g|
|Dietary Fiber:||2 g|
|Total Sugar:||10 g|
Allergens: dairy, wheat (if graham crackers used)
Tips and variations
Make your own pumpkin pie spice and store in an airtight container:
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 3/4 teaspoon ground allspice
This is a great recipe to prepare with kids.
Make frozen pudding pops by placing the prepared pudding in popsicle molds, and freezing as directed.
This was adapted from United States Department of Agriculture’s Pumpkin Pudding (no date; What’s Cooking? USDA Mixing Bowl).
Pumpkin surprise cupcakes — Surprise your family and friends with this easy two-ingredient treat. Make it your own by adding additional seasonings or fruits.
No-Crust Pumpkin Pie — Skip the crust and you can eat pies like this without guilt! This is a great recipe to try even if you've never made a pie before.
Preserving winter squashes and pumpkins — Preserve pumpkins and squash for later use by freezing, canning, or drying.