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Pumpkin Pudding

Pumpkin Pudding

216 Ratings
216 Ratings
Recipe Image
Pumpkin Pudding in a bowl
Makes: 6 servings
Total Cost: $$$$

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

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

  1. Wash hands with soap and water.
  2. In a large bowl mix pumpkin, salt and pumpkin spice together.
  3. 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:

Source:

Food Hero
Oregon State University Cooperative Extension Service

Nutrition Information

Serving Size: 3/4 cup (150g)
Nutrients Amount
Total Calories 112
Total Fat 1 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 419 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Total Sugars 20 g
Added Sugars included 14 g
Protein 3 g
Vitamin D 1 mcg
Calcium 100 mg
Iron 1 mg
Potassium 242 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 112
Total Fat 1 g
Saturated Fat 1 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 3 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Total Sugars 20 g
Added Sugars included 14 g
Protein 3 g
Minerals
Calcium 100 mg
Potassium 242 mg
Sodium 419 mg
Copper 100 mcg
Iron 1 mg
Magnesium 24 mg
Phosphorus 196 mg
Selenium 2 mcg
Zinc 0 mg
Vitamins
Vitamin A 585 mcg RAE
Vitamin B6 0.1 mg
Vitamin B12 0.3 mg
Vitamin C 3 mg
Vitamin D 1 mcg
Vitamin E 1 mg
Vitamin K 12 mcg
Folate 11 mcg DFE
Thiamin 0 mg
Riboflavin 0.2 mg
Niacin 0 mg
Choline 18 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1/4 cups
Dairy 1/4 cups

Write a review

I've made this recipe with many individuals and groups, from preschoolers at Head Start to seniors at nutrition sites. Everyone loves it!
11/27/12
I use this in the fall as a dip for apple slices
04/12/12
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