Pumpkin Pudding

I recently searched on the Internet for pumpkin pudding recipes, and this was the lightest one I found. Even still, I lightened it up more by using fat-free evaporated milk, skipping the whipped cream, and using fat free vanilla pudding mix. It was good, but I feel like it could have benefitted from a little brown sugar or something. I think topping each serving with crushed graham crackers would be great as well for some added texture. Give it a try for an easy, quick treat this fall!



Pumpkin Pudding
from Very Best Baking
Yield: 5 - 1/2 cup servings {original recipe says 7, but I only got 5}

What You Need
1 package {5 1/10 oz.} fat-free instant vanilla pudding mix
1 can {12 fl. oz.} fat-free evaporated milk
1 can {15 oz.} pumpkin puree
1 tsp. {or more, to taste} pumpkin pie spice
Fat free whipped topping, optional

What To Do
~ Beat pudding mix and evaporated milk in a large bowl according to package directions.
~ Refrigerate for 5 minutes.
~ Add pumpkin and pumpkin pie spice.
~ Mix well.
~ Spoon into dessert dishes.
~ Refrigerate 10 minutes or until ready to serve.
~ Top with whipped topping, if desired.