Pumpkin Pudding
No cooking required for this tasty pumpkin pudding. Kids can help prepare with supervision.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 3/4 cup (150g)
115
Calories
3g
Protein
25g
Carbs
1g
Fat
2g
Fiber
21g
Sugar
310mg
Sodium
Saturated Fat 1 g · Cholesterol 3 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
pumpkin, 15 ounces
1 can · or 2 cups cooked mashed squash such as Hubbard
pumpkin pie spice
2 teaspoons · or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves
salt
1/8 teaspoon
milk
1 1/2 cups · 1% low-fat
vanilla pudding, instant, 3.5 ounce
1 · small box
Instructions
- 1
Wash hands with soap and water.
- 2
In a large bowl mix pumpkin, salt and pumpkin spice together.
- 3
Slowly stir in milk and mix well. Add instant pudding mix and stir for 2 minutes until it thickens. Refrigerate until serving time.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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