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Easy Vanilla-Y Lite Pumpkin Pudding

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“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”
30 oz

Ingredients Nutrition


  1. 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!
  2. Whisk in the egg whites to the mixture, make sure there's no lumps.
  3. Carefully fold in the pumpkin and spices at the same time, making sure there's no lumpiness once again.
  4. Now turn on the heat to medium-high and whisk while it's heating, uncovered.
  5. Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.
  6. 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.
  7. Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.
  8. 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! :) ).
  9. Let set for at least 2 hours in the fridge prior to eating.
  10. Top with some spiced whipped cream and enjoy!

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