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Pumpkin Pudding

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Pumpkin Pudding
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Pumpkin Pudding
En Español

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  • Makes: 6 servings

No cooking required for this tasty pumpkin pudding. Kids can help prepare with supervision.

Ingredients

  • 1 can pumpkin (15 ounces, or 2 cups cooked mashed squash such as Hubbard)
  • 2 teaspoons pumpkin pie spice (or 1 teaspoon cinnmamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg and 1/4 teaspoon cloves)
  • 1/8 teaspoon salt
  • 1 1/2 cups milk (1% low-fat)
  • 1 vanilla pudding (instant, 3.5 oz (small box))

Directions

1. Remember to start by washing your hands. In a large bowl mix pumpkin, salt and pumpkin spice together.

2. Slowly stir in milk and mix well. Add instant pudding mix and stir for 2 minutes until it thickens. Refrigerate until serving time.

Notes

Learn more about:

Source:

Oregon State University Cooperative Extension Service, Healthy Recipes

Nutrition Information

Serving Size: 3/4 cup (150g)
Nutrients Amount
Total Calories 112
Total Fat 1 g
Saturated Fat 1 g
Cholesterol 3 mg
Sodium 417 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Total Sugars 20 g
Added Sugars included 14 g
Protein 3 g
Vitamin D 1 mcg
Calcium 100 mg
Iron 1 mg
Potassium 242 mg
N/A - data is not available
Nutrients Amount
Total Calories 112
Total Fat 1 g
Saturated Fat 1 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Linoleic Acid 0 g
α-Linolenic Acid 0 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 3 mg
Carbohydrates 24 g
Dietary Fiber 2 g
Total Sugars 20 g
Added Sugars included 14 g
Protein 3 g
Minerals
Calcium 100 mg
Potassium 242 mg
Sodium 417 mg
Copper 100 mcg
Iron 1 mg
Magnesium 24 mg
Phosphorus 196 mg
Selenium 2 mcg
Zinc 0 mg
Vitamins
Vitamin A 585 mcg RAE
Vitamin B6 0 mg
Vitamin B12 0 mcg
Vitamin C 3 mg
Vitamin D 1 mcg
Vitamin E 1 mg
Vitamin K 12 mcg
Folate 11 mcg DFE
Thiamin 0 mg
Riboflavin 0 mg
Niacin 0 mg
Choline 18 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1/4 cups
Dairy
1/4 cups

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