Easy Vanilla-Y Lite Pumpkin Pudding

READY IN: 15mins
YIELD: 30 oz




  • In a medium saucepan, mix the pudding mix and milk together first with a wooden spoon or whisk. DON'T TURN THE HEAT ON YET!
  • Whisk in the egg whites to the mixture, make sure there's no lumps.
  • Carefully fold in the pumpkin and spices at the same time, making sure there's no lumpiness once again.
  • Now turn on the heat to medium-high and whisk while it's heating, uncovered.
  • Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.
  • When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat the lumps out and disperse the flavor properly.
  • Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.
  • Make sure you wrap the entire open area with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :) ).
  • Let set for at least 2 hours in the fridge prior to eating.
  • Top with some spiced whipped cream and enjoy!