Normally, I pride myself on making great meals from scratch and going the extra mile to make ingredients myself. I do have a couple of exceptions. I think I have made homemade pudding one time in my life and that was years ago. Why would I need to? I have an undying love for Jell-O vanilla instant pudding...and I always have at least one box in my cupboard at all times.
I have no idea where I had the inspiration of combining pumpkin puree and instant pudding. Maybe I was thinking about The Pioneer Woman's creamy, luscious Pumpkin Smoothie and wishing it was creamier and not so cold?
Wherever the inspiration came from, this pudding is tasty! I went ahead and added a little extra vanilla and a few spices. I have made a couple of deserts using yams and acorn squash. I am guessing that they would also work well in place of the pumpkin. I did just buy 8 pounds of yams. Maybe yam pudding is in my future...
P.S. Towards the end of the batch, I tried adding a little extra pumpkin puree to the pumpkin-flavored pudding. Please avoid my mistake. Instead of making the pudding taste even more like pumpkin, it became rather vegetal. 1 cup of puree was perfect.
Pumpkin Pudding
by
Prep Time: 5 minutes
Cook Time: 0 minutes
Keywords: winter squash pudding
Ingredients (serves 6)
- 1 box (5.1 ounces) instant vanilla pudding mix
- 2 cups milk
- 1 cup pumpkin puree
- 1/2 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
In a mixing bowl, with a whisk or a hand mixer, blend pudding mix and milk about 3 minutes. Gently stir in pumpkin puree, vanilla extract, and spice. Refrigerate until set, at least 5 minutes, then serve. Enjoy!
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