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Ingredients

1 can (15 ounces) pumpkin or 2 cups cooked mashed squash (such as Hubbard)
⅛ teaspoon salt
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves)
1 ½ cups nonfat or 1% milk
1 package (makes 4 servings) instant vanilla pudding mix

Directions

  1. In a large bowl, mix pumpkin, salt and pumpkin pie spice together.
  2. Slowly stir in milk and mix well.
  3. Add instant pudding mix and stir for 2 minutes until it thickens.
  4. Refrigerate until serving time.
  5. Refrigerate leftovers within 2 hours.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
4 cups
Prep time:
10 minutes
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