A creamy pumpkin pudding that is low in calories. Top with fat-free whip cream and a sprinkle of graham crackers or pumpkin seeds.
Ingredients
- 1.75 cups skim milk
- 1 package instant pumpkin pudding , 3.5 ounce
- 0.5 cups pumpkin puree
- 0.5 teaspoons pumpkin pie spice
Instructions
-
1
Stir skim milk and pudding together in a bowl until smooth, about 2 minutes. Add pumpkin and pumpkin pie spice and stir until well incorporated. Pour into 4 dishes and refrigerate until set.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Other Recipes
Country Ham
Peach preserves give this easy country ham recipe a mildly fruity flair.
German Celery Root Salad
Celery root salad (Selleriesalat) is a staple in Germany in winter. You can buy it ready-made in a jar but my mom always made it for us from scratch. If you like, you can add garlic or fresh herbs, but I prefer it plain.
Rice and Quinoa Breakfast Pudding
A warm breakfast pudding with more texture than regular oatmeal. It tastes great the same day you make it, and heats up well for those rushed work mornings. Top with blackberries, blueberries, dried cranberries, raisins, toasted coconut, or nuts.