Pumpkin Pie Pudding

If you haven't had enough pumpkin, here's one more pumpkin recipe…received this recipe from another mother (we were room mothers together) when my oldest was in grade school.  
  
Ingredients

• 1 (15 ounces) canned or or pureed pumpkin
• 2 Teaspoons pumpkin pie spice
• ⅛ Teaspoons salt
• 1½ cups milk
• 1 small (3 ounce) package instant vanilla pudding mix

Instructions

1. Mix pumpkin, pumpkin spice and salt together in a large bowl.
2. Slowly stir in milk and mix well.
3. Add instant pudding mix.
4. Stir for approximately two minutes until thickened.
5. Refrigerate at least 2 hours.

Notes

• I use my electric hand mixer to mix all the ingredients but you could use a food processor or mix by hand if you prefer.
• I have substituted almond milk in this recipe with no problem.
• For those who don’t have pumpkin pie spice, you can make 8 tablespoons of pumpkin pie spice of your own by mixing together the following:
• 4 Tablespoons ground cinnamon
• 4 Teaspoons ground nutmeg
• 4 Teaspoons ground ginger
• 3 Teaspoons ground allspice
• Store any unused spice in an air tight container

For those of you who have leftovers, here is the link to a recipe I shared last year that you might enjoy: http://gigglesgrinsandreflections.blogspot.com/2013/11/day-after-turkey-soup.html
 
If you have any questions, please feel free to ask and if you try the recipe, as always, I would love any feedback you would care to give. 

 Hope you enjoy!