Easy Vanilla-Y Lite Pumpkin Pudding
Simple and with nice texture, and a good use for all that leftover pumpkin (a phrase that doesn't exist in my house :)) And it's not calorie-dense either, so you don't have to feel too guilty. Feel free to use a different brand of pudding or your own base for vanilla pudding; I used Jello because it's a childhood favorite and was on sale + coupons so I grabbed a few boxes to make this and some other pudding experiments. Cook time does not include chill time
INGREDIENTS
Nutrition- 3
- 1 3⁄4cups 1% low-fat milk
- 2egg whites
- 1⁄2cup pumpkin puree
- 1⁄4teaspoon cinnamon
- 1⁄4teaspoon nutmeg
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DIRECTIONS
- 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!
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