Pumpkin Pudding

Pumpkin Pudding

Ingredients:

• 1 can (15 ounces) pumpkin or 2 cups cooked mashed squash
• 1⁄8 teaspoon salt
• 2 teaspoons pumpkin pie spice*
• 1 1⁄2 cups nonfat or 1% milk
• 1 package instant vanilla pudding mix (4 servings size)

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.

*Make your own by combining 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves.