Pumpkin Cups

 

I made these sugar free, because my dad’s diabetic and I’m fighting my weight again right now, and they turned out MARVELOUSLY. Feel free to use regular instant pudding (2 3.4oz packages of pudding mix and 3C milk) and Cool Whip instead of sugar free, though, it wouldn’t make any difference!

I had also considered the thought of tossing this in a pie crust and calling it a ‘no-bake pumpkin pie,’ so that might be something to think about trying, too —

PUMPKIN PUDDING CUPS

Ingredients

1 1.5oz sugar free instant vanilla pudding mix

1 15oz can plain pumpkin purée 

2 1/2 cups milk 

2t pumpkin pie spice, plus more for garnish

Sugar free Cool Whip

In a large bowl, whisk together pudding mix, pumpkin puree, milk, and the 2t pumpkin pie spice. (I had to start this out with a spatula and then get the whisk to smooth it out.)  Let sit 5-10 minutes to thicken slightly.

Spoon into pudding cups or small bowls. Let chill at least one hour. Mine chilled overnight.

Serve topped with Cool Whip and sprinkled with pumpkin pie spice, for garnish.

Servings: well, my recipe said six. I got maybe twice that? I guess it depends on how big your bowls or pudding cups are.