Pumpkin Pudding

Name: Pumpkin Pudding
Yield: 6 servings
Ingredients: 1 can pumpkin, 15 ounces (or 2 cups cooked mashed squash such as Hubbard); 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves); 1/8 teaspoon salt; 1 1/2 cups milk (1% low-fat); 1 vanilla pudding, instant, 3.5 ounce (small box)

Source: Food Hero Oregon State University Cooperative Extension Service

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

No cooking required for this tasty pumpkin pudding. Kids can help prepare with supervision.

Makes

6 servings

Ingredients

1 can pumpkin, 15 ounces (or 2 cups cooked mashed squash such as Hubbard)
2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves)
1/8 teaspoon salt
1 1/2 cups milk (1% low-fat)
1 vanilla pudding, instant, 3.5 ounce (small box)

Directions

Wash hands with soap and water.
In a large bowl mix pumpkin, salt and pumpkin spice together.
Slowly stir in milk and mix well. Add instant pudding mix and stir for 2 minutes until it thickens. Refrigerate until serving time.

Notes

Learn more about: Pumpkins

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.