Pumpkin Pie Pudding – Low Fat brings a delightful twist to the classic dessert without the extra calories. The creamy, spiced treat is perfect for fall gatherings or a cozy evening at home. Whip it up in no time and enjoy the comforting flavors of pumpkin pie without the guilt.
For those looking to make substitutions, consider using almond milk or oat milk in place of skim milk for a dairy-free option. The pumpkin puree must be pure and not pie filling to ensure the right texture and flavor. When it comes to sweeteners, feel free to adjust the sugar substitute to your liking, especially if you prefer a sweeter pudding. Just keep an eye on any allergy concerns if you’re using pre-packaged spice mixes, as they may contain allergens.
Pudding & Mousse
Pumpkin Pie Pudding Recipe
Ingredients
- 1 (3 ounce) box fat free sugar-free instant butterscotch pudding mix (dry)
- 1 cup skim milk
- 1 (15 ounce) can pumpkin puree (not pie filling)
- pumpkin pie spice
- 1 dash cinnamon, to taste
- 1 dash sugar substitute, to taste
Instructions
- Empty the can of pumpkin into a mixing bowl.
- Sprinkle the dry pudding mix, pumpkin pie spice, and cinnamon over the pumpkin, and stir everything together until well combined.
- Gradually add the skim milk, a little at a time, blending smoothly to avoid lumps. The mixture will thicken slightly as it chills in the fridge.
- Spoon the mixture into four cups, and chill them in the fridge for at least 30 minutes to allow the flavors to meld and the pudding to set. Check for sweetness and spice levels, adjusting with sugar substitute and cinnamon to suit your taste before serving.
Part of our Homemade Pudding and Mousse Recipes collection — Part 4 of 4: