Ingredients for Fat Free Pumpkin Pudding
- Fat Free Sugar Free Instant Butterscotch Pudding Mix
- Nonfat Milk
- Pumpkin Puree
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Ground Ginger
- ¼ teaspoon ground nutmeg
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How to Make Fat Free Pumpkin Pudding
- In a medium bowl, whisk together 1 (3.4 ounce) package fat-free instant butterscotch pudding mix and 1 ½ cups of skim milk for 2 minutes until smooth and creamy.
- Gently stir in 1 (15 ounce) can pumpkin puree, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg. Mix until well combined and fully incorporated.
- Divide the pudding evenly among 4 dessert glasses or bowls.
- Refrigerate for at least 2 hours, or until thoroughly chilled, to allow the flavors to meld.
- Garnish with a sprinkle of cinnamon or a dollop of fat-free whipped cream before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
25g
Fat
1g
Carbs
4g