Pumpkin Pie Pudding
1 box instant vanilla pudding (I used Jell-O)
1 cup soy milk
1 cup canned pumpkin puree
1 tsp cinnamon or to taste
Whisk all of the ingredients until thoroughly combined. Store in the fridge.
Tuesday, November 2, 2010
Egg Free, Dairy Free, Nut Free Pumpkin Pie Pudding
Now that it is almost Thanksgiving, everyone is talking about the meals and desserts. All of the talk and advertisements, I've been craving pumpkin pie. However, Jazlyn doesn't like pie crusts. So, I decided to come up with an alternative. We just made this Pumpkin Pie Pudding this afternoon and it is so good that I don't even miss the crust and my craving has been satisfied. It tastes like a thinner version of the pumpkin pie filling. Another plus is that it only took 2 minutes to make.
Pumpkin Pie Pudding
1 box instant vanilla pudding (I used Jell-O)
1 cup soy milk
1 cup canned pumpkin puree
1 tsp cinnamon or to taste
Whisk all of the ingredients until thoroughly combined. Store in the fridge.
Pumpkin Pie Pudding
1 box instant vanilla pudding (I used Jell-O)
1 cup soy milk
1 cup canned pumpkin puree
1 tsp cinnamon or to taste
Whisk all of the ingredients until thoroughly combined. Store in the fridge.
This recipe sounds great for my diabetic mother. She is always asking me for dessert, but most she can't have. I am excited to be a new follower.
ReplyDeleteWelcome to our blog. This pudding is definetely worth trying. You can use sugar free pudding also.
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