The Quick Pumpkin Pudding by Very Best Baking is a simple recipe for pumpkin pudding. The recipe takes 10 minutes to prepare and makes seven 1/2-cup servings.
To prepare the pudding, place one 5-ounce package of vanilla instant pudding or pie filling in a large bowl, and add a 12-ounce can of evaporated 2-percent milk. Beat the ingredients according to pudding package directions, and refrigerate the mixture for five minutes. Mix in one 15-ounce can of pure pumpkin and 1 teaspoon pumpkin pie spice. Refrigerate the prepared pudding for at least 10 minutes or until ready to serve. Scoop the pudding into individual serving dishes, and add a dollop of whipped topping to each dish, if desired. Cover leftovers with plastic or store in an airtight container in the fridge.
Each serving has 150 percent of your daily value of vitamin A, 140 calories, 1 gram of fat and 350 milligrams of sodium. Recipe reviewers recommend serving the pudding with graham crackers or wafers, scooping it over pound cake or adding some chocolate shavings on top. For a low-fat pudding, choose evaporated skim milk, light whipped topping and fat-free vanilla pudding. Try beating a touch of vanilla flavoring into the whipped cream for extra flavor.