Here's a creamy and not-too-sweet pumpkin pudding recipe for those of you looking for a low calorie alternative dessert that brings a traditional taste of Thanksgiving to the table. Although using artificial sweeteners is not my favorite solution for my diabetic relatives, my Father-in-law loves this and I am glad to make it for him. The sweetness comes from packaged vanilla pudding mix, so use the regular kind if you don't mind the sugar. I ran acros this idea on the Libby's web site, posted in the comment section, but with no notes regarding amounts to use. This is my version based on that idea.
Pumpkin Pudding Recipe
Makes about six half-cup servings
one 15 ounce can pumpkin puree
one small box (one ounce weight) Jello Sugar-free, Fat-free Vanilla Instant Pudding
one 12 ounce can Evaporated milk (use low fat if desired)
Optional spices:
1 tsp. cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
Mix all ingredients until smooth and creamy, using a wire whisk. Refidgerate to thicken. NOTE: For a thicker, creamier version, use the large 2 ounce box of pudding, and add additional milk to desired consistency. Omit or decrease spices to taste, as they add a real kick! Can be scooped into individual serving cups ahead of time and covered loosely with plastic wrap, refrigerated, until ready to serve.
That looks really good.
Posted by: Anna | November 19, 2005 at 08:53 PM
This is really good! Added two packets of artificial sweetener for just a bit more sweetness. I plan to make a triple batch and take it to our church Thanksgiving meal. There are many diabetics in the group.
Posted by: Kathryn | November 18, 2006 at 02:11 PM