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This is a Q&E recipe for pumpkin pie lovers who don't have time to make a pie. It's a recipe I use as a class with children at the public library.


1 can (15-oz.) canned pumpkin
1/2 t. pumpkin pie spice
1-1/2 c. milk
3.5-oz. pkg. INSTANT vanilla pudding (you can use sugar-free)

Mix pumpkin and pumpkin pie spice together in a bowl with a wooden spoon.

Slowly stir in milk. Mix well.

Add the instant pudding mix and stir slowly for about one minute until it thickens.

Portion into serving dishes and chill the mixture in the refrigerator until ready to serve.

Garnish with whipped cream (if desired) and a dusting of crushed gingersnap cookies.

Makes six servings: each has 110 calories, 1.5 g. fat, 270 mg. sodium.
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