Saturday, December 17, 2005

Pumpkin Pudding

A contributed recipe from The Kara:

According to Dr. Andrew Weill, carotenoids in pumpkin are a group of antioxident pigments that give carrots, pumpkins, squash, potatoes, tomatoes, cantaloupes, peaches, mangos and other yellow/orange fruits and veggies their color. Carotenoids are strongly cancer protective and including all the colors of the rainbow in your meals can really help!


One 12 oz. can of fat free evaporated skimmed milk
One sugar free/fat free packet of vanilla pudding (Jell-O)
One 15 oz. can of 100% pure pumpkin (I use Libby's)
1 tsp. vanilla extract (best if you use actual vanilla extract)
1 tsp. pumpkin pie spice
Cool whip or whip cream to top

Stir evaporated skim milk and vanilla pudding together. After combined, add in can of pumpkin and mix well (there will probably be a few lumps, but that's alright). Stir in vanilla extract and pumpkin pie spice. Chill in the fridge for 30 minutes (I like it cold). Serve with cool whip or whip cream on top.

Thanks for the contribution Kara!


ScottE. said...

I got to try this at The Kara's home. It is really yummy. You know how banana pudding usually has 'nilla wafers...I thought Teddy Grahams would be really fun with this!

ScottE. said...

This was sooooo good. Tasted like a pie, without the crust. I put it out in a large bowl, with the whipped cream on top and grated gingersnap for some color. I then served the gingersnaps on the side for dipping and scooping. Divine!

ScottE. said...

OH...I used, by accident, sweetened & condensed milk, instead of evaporated milk...really tasty...more sugar obviously though