(15 ounces) pumpkin or 2 cups cooked mashed squash (such as Hubbard)
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
(makes 4 servings) instant vanilla pudding mix
In a large bowl, mix pumpkin, salt and pumpkin pie 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.
Refrigerate leftovers within 2 hours.
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