Pumpkin Pie Pudding

Pumpkin pie is one of my favorite Thanksgiving deserts.  And I only ever have it around Thanksgiving, which makes it that much more delicious.  Being that it's finally November and Thanksgiving Season, I'm so excited to see the Halloween decorations move out of the stores, completely ignore all of the Christmas decorations and focus on those delicious Thanksgiving foods.  


My cousin Debbie sent me a message the other day telling me about this Pumpkin Pie Pudding recipe that she wanted to share - and I can only say, THANK YOU!!!!  Can we say delicious, easy, and even (GASP!!!) low fat?!?  I think so!!!


The Recipe:

• 1 package fat free sugar free instant vanilla pudding
• 1 12-oz can fat free evaporated milk
• 1 15-oz can pumpkin puree
• Cinnamon (dash) - I'm sure you can add some more "Pumpkin Pie Spices" here too, ie Nutmeg, Ginger, Allspice, Cloves - but that's all up to you!
• UPDATE:  November 16, 2011:  I've recently updated this recipe.  I've changed from fat free evaporated milk to 2% (I think it has a better taste) and I've updated the spices to be 1/4 tsp of cinnamon and 1/8 tsp of Allspice.  Points update: Total is 14, so four servings is 4 points plus.

The Method:

• Mix together the vanilla pudding and the evaporated milk (Like you would for regular pudding)
• Let the pudding mixture set in the refrigerator for at least 5 minutes
• Add the pumpkin and cinnamon and mix well.

Yup.  That's it.  Easy as Pie!!!  Actually, I'd say it's just a little bit easier.


The entire mixture is 13 Points Plus.  Divide it into as many servings, and viola!!  (4 servings would be 3 points, 6 servings would be 2 points, you get the picture)  .


Yummy! - Add a dollop of cool whip, and you're really cooking!

Enjoy!

Fall has arrived!

I feel like one of the tell-tale signs that fall is here is when you start baking with either apples or pumpkin.  There's just something about those two ingredients that make me so excited.  To me, it means fall is here.  Thanksgiving is one of my favorite holidays (seriously, a holiday that revolves around food), and the beginning of fall means that Thanksgiving is only a couple months away.  While this weekend is totally un-fall-ish (it's supposed to be 80 degrees today and 85 tomorrow), I still felt the need to break out a can of pumpkin and make some Pumpkin Chocolate Chip Bread.

This recipe is so delicious, and yet so simple.  Those of you who went to Oaklawn Elementary may recognize the recipe....I'm pretty sure that just about everyone made this in 2nd grade, and then got to take the recipe home to our parents (the recipe that I brought home was graded for handwriting....It says at the top "All of your work should be this neat").


For your viewing pleasure:

       Pumpkin Chocolate Chip Bread

       3 cups flour

       2 cups sugar

       2 tsp cinnamon

       2 tsp baking powder

       2 tsp baking soda

       4 eggs

       1 cup oil

       1-15oz can pumpkin puree (***NOT pumpkin pie mix)

       1 package chocolate chips

       Grease and flour tube pan.  Coat chocolate chips in 2 tsp of the allotted flour.  Mix together all dry ingredients.  Add oil and mix well.  Add eggs and pumpkin.  Mix well and then add in chocolate chips.  Bake for 1 hour at 350 degree (I often find that 1 hour isn't enough time....Check after one hour, and then bake longer, if needed).  

The result is something delicious.

Oh, and I made a note on the bottom of my own recipe....It says:  "If making for Scott, use Milk Chocolate Chips and put some on top, too!"  haha - it is really good with the chocolate chips on top, too!  I didn't have enough today to put them on top, but I recommend doing it!!!