From the Pantry Butler kitchen
Pumpkin Pudding
No cooking required for this tasty pumpkin pudding. Kids can help prepare with supervision. USDA MyPlate Kitchen — Food Hero — Oregon State University Cooperative Extension Service (public domain), via myplate.food
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
Method
- 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.
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