Pumpkin Pudding

Photo of Pumpkin Pudding
Prep time: 10 minutes
Makes: 4 cups
Nutrition Facts: View Label(s)


1 can
(15 ounces) pumpkin or 2 cups cooked mashed squash (such as Hubbard)
1⁄8 teaspoon
2 teaspoons
pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves)
1 1⁄2 cups
nonfat or 1% milk
1 package
(makes 4 servings) instant vanilla pudding mix


  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.
Last updated: 09/18/18

3 Comments for "Pumpkin Pudding"

Great adaptable recipe!  I didn't quite have one of the ingredients....instead of instant pudding I had a regular pudding mix that was 4.6 oz versus the 3.5 ounce box called for in the recipe.  I went ahead and used it and it thickened and the recipe was a great hit, my 4 year old loved it!!  I used 1/2 cup plus 1 tablespoon of the box of pudding i had.  I stirred all the ingredients of the recipe into a pot and then as the box directed me i stirred the pudding ingrdients over medium heat until it came to a boil and then I took it off the heat and let it cool.  It thickened through this process and as it cooled thickened even more into a great pudding.  We will make this again, it really tastes like pumpkin pie filling!

Love how much pumpkin is in this recipe.  This recipe is a lighter, quicker alternative to pumpkin pie that my kids love.

Made this for a tasting for 300 kids. They all (well, most of them) loved it! The only thing I did different is to cut the pumpkin pie spice by half, only put in 1 teaspoon per batch. Thought the 2 ts was a little strong for the kids.

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