Pumpkin Pudding

Name: Pumpkin Pudding
Prep time: 10 minutes
Yield: 4 cups
Ingredients: 1 can (15 ounces) pumpkin or 2 cups cooked mashed squash (such as Hubbard)⅛ teaspoon salt2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon; ½ teaspoon ginger; ¼ teaspoon nutmeg and ¼ teaspoon cloves)1 ½ cups nonfat or 1% milk1 package (makes 4 servings) instant vanilla pudding mix

A creamy pudding that is full of warm fall spices and pumpkin flavor.

Video

Prep time: 10 minutes
Makes: 4 cups
Nutrition Facts: View label

Ingredients

1 can (15 ounces) pumpkin or 2 cups cooked mashed squash (such as Hubbard)

⅛ teaspoon salt

2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon cloves)

1 ½ cups nonfat or 1% milk

1 package (makes 4 servings) instant vanilla pudding mix

Directions

Wash hands with soap and water.
Rinse or scrub fresh vegetables under running water before preparing.
In a large bowl, mix together pumpkin, salt and pumpkin pie spice.
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.

Comments

Submitted by charlieann on Sun, 11/04/2018 - 17:42

Could I subsitute rice milk in the recipe.

Submitted by elaine s on Wed, 11/07/2018 - 09:01

We will test this soon and report back. The question is whether the pudding mix needs casein (a milk protein found in dairy milk) to thicken the pudding as expected. We looked at two brands of instant pudding mix. One includes dry milk solids in the ingredients. This would include the milk protein. The other brand does not have dry milk solids but does say it will not thicken with soy milk.

The Food Hero Team

We don't expect this recipe to work well using rice milk due to its consistency, but if anyone happens to try it, please let us know! We do expect you would enjoy it with soy milk or a nut milk such as almond or cashew.

The Food Hero Team

Submitted by Caitlin L. on Wed, 11/23/2022 - 12:07

I made this recipe recently and used oat milk. I would not recommend it. The pudding didn't thicken up and was runnier than what you'd probably want. Hope that helps!

Submitted by tierrabonita on Wed, 10/12/2016 - 23:33

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!

Submitted by AngMath on Sat, 10/17/2015 - 06:01

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

Submitted by OregonGal on Mon, 11/25/2013 - 10:26

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.