Eat This: Lose Weight – Perfectly Pumpkin Pudding
For whatever reason, probably because Our Lady of Weight Loss encouraged me to do so, I researched the color “Pumpkin.” As if I didn’t know that the color pumpkin is orange! But whatever, she insisted, so I did what she asked, and glory be, I’m glad I did. Interesting information about to follow!!!
We all know that pumpkins are a vibrant orange; a color that symbolizes fall. But did you know that pumpkins come in other colors, too? Pumpkin varieties come in shades of red, pink, green, tan, white and blue!
And now I’ve got you wondering; don’t I? As to whether the pumpkins used in pumpkin pie (or pumpkin pudding, recipe to follow) are made of orange pumpkins?
The answer: The pumpkins used to bake a pumpkin pie or to whip up a bowl of pumpkin pudding, or anything that uses pumpkins from cans for that matter, are not orange in color! Canned pumpkins comes from pumpkins that are grown solely for processing; they are tan and oblong in shape, and look more like squash than your garden variety pumpkin patch pumpkin!
Fascinating, yes? No? Either way, here follows a fabulously delish, 5 yum pumpkin pudding for your autumn pleasure!
Pleasingly Pious PUMPKIN PUDDING
Ingredients:
1 pkg. (5 1/10 oz.) no-cook, sugar-free vanilla instant pudding
1 can (12 fl. oz.) Evaporated Lowfat 2% Milk
1 can (15 oz) 100% Pure Pumpkin
1+1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon freshly grated ginger
Fat free whipped topping (optional)
Instructions:
In a medium bowl, beat (with hand mixer, stick blender is always a good idea or—if you are old school—vigorously blend with hand power) the pudding mix and evaporated milk. Refrigerate for 5 minutes, till it gets its chill on. Then…Add the pure 100% pumpkin from the can, the cinnamon, nutmeg and ginger; mix well.
Spoon into dessert dishes. Refrigerate (again) for 10 or more minutes or until ready to serve.
Enjoy!!!
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Spread the word–NOT the icing!
Janice Taylor
wise * fun * utterly useful
