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Ingredients
- 1 can pumpkin 15 ounces, or 2 cups cooked mashed squash such as Hubbard
- 2 tsp pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves
- 1/8 tsp salt
- 1 1/2 cups milk low-fat
- 1 package vanilla pudding instant, 3.5 ounces (small box)
Servings: servings
Instructions
- Remember to start by washing your hands. 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.
Recipe Notes
Source: Oregon State University Cooperative Extension Service, Healthy Recipes
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