Monday, November 23, 2009

Pumpkin pudding

Here's a seasonal dessert that's much healthier than pumpkin pie -- pie crust is yummy but not good for us. It's also way easier to make! Top each serving with a tablespoon of fat-free whipped topping, or go natural and use a tablespoon of "real" whipped cream.

Recipe: Pumpkin Pudding
Serves 4 (can be doubled)

1/2 cup brown sugar
1 teaspoon pumpkin pie spice
1 cup milk (or a mix of skim milk and fat free half & half)
1 cup canned pumpkin
1 small box instant vanilla pudding mix (read the label--get a fat free version)

Blend sugar, spice and milk in a large bowl--by hand or with an electric mixer on low. Add pumpkin and pudding; beat until well mixed. Pour into individual dessert dishes or one larger bowl. Chill well, at least 3 hours.

NOTE: Be sure to buy plain, canned pumpkin and not pumpkin pie filling, which is already spiced and sweetened. If you have only the pie filling on hand, omit the sugar and spice from the above recipe.

No comments:

Post a Comment