- 1 package instant fat free, sugar free pudding
- 1 cup pumpkin
- 1 1/4 cup skim milk
- 1 tsp pumpkin pie spice
Mix everything together with a whisk, then divide into four single-serve tupperware containers and refrigerate until set (a couple of hours).
Makes four servings at about 75 calories each. I like to stir crushed gingerbread cookies into it. Yum!
If you don't have a use for the whole can at once, you can freeze it. I use pumpkin to make Meg's Fiber One Muffins (instead of the applesauce) but the recipe only calls for 1/4 cup. So I portion the rest of the can out into 1/4 cup baggies and freeze them. Then I can just take a baggie out of the freezer the next time I make muffins and it is all measured and ready to go (to get the pumpkin out of the baggie, let it defrost, then snip a corner of the baggie off and squeeze the pumpkin out of that corner).