Pumpkin Pudding – Recipe of the Month

This recipe accompanied an article by Kayla Colgrove, MS, RDN, ACSM-CPT, Extension Educator, Nebraska Extension in Lancaster County. It appeared in the November/December 2018 issue of the NEBLINE Newsletter

Pumpkin pudding (Photo by Craig Chandler, UNL Communications).

Pumpkin pudding (Photo by Craig Chandler, UNL Communications).

(6 Servings)

1 package (5.1 ounces) instant vanilla pudding mix, regular or sugar-free
2 cups low-fat milk
1 can (15 ounces) pumpkin puree
1-1/2 cups whipped topping
1 teaspoon ground cinnamon

  1. In a medium bowl, mix pudding and milk with
    an electric mixer for 1–2 minutes.
  2. Add pumpkin to pudding mixture. Stir in whipped topping with whisk or spoon. Mix well.
  3. Add cinnamon and mix well.
  4. Chill until served

Nutrition Facts Per Serving: Calories 190, Total Fat 3.5 g (6%
DV), Saturated Fat 3 g (14% DV), Cholesterol 5 mg (1% DV),
Sodium 410 mg (17% DV), Total Carbohydrate 38 g (13% DV),
Dietary Fiber 2 g (9% DV), Sugars 34 g, Protein 4 g, Vitamin A
220%, Vitamin C 4%, Calcium 15%, Iron 6%.

Source: Nebraska Nutrition Education Program

If you don’t live in Lancaster County, Nebraska, please make sure to check out your local extension office too. Your extension office has resources for you, your family and community. To find your local office, visit http://lancaster.unl.edu/office/locate.shtml (nationwide listing).

Have a great day!!


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