NEXT RECIPE >

Pumpkin Pudding Dessert Recipe
Pumpkin Pudding Dessert Recipe photo by Taste of Home
Next Recipe

Pumpkin Pudding Dessert Recipe

Read Reviews
2.5 9 9
Publisher Photo
With their nicely spiced pumpkin pie flavor, these cute layered desserts from Nicole Werner of Ann Arbor, Michigan make a great alternative to the usual holiday dinner finale.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 1 cup vanilla soy milk
  • 1 package (1 ounce) sugar-free instant vanilla pudding mix
  • 3/4 cup canned pumpkin
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 4 vanilla wafers

Nutritional Facts

1 each: 164 calories, 4g fat (0g saturated fat), 1mg cholesterol, 665mg sodium, 29g carbohydrate (9g sugars, 4g fiber), 5g protein Diabetic Exchanges: 2 starch.

Directions

  1. In a small bowl, whisk milk and pudding mix for 2 minutes or until thickened. Whisk in the pumpkin, cinnamon, nutmeg and cloves.
  2. Spoon into two dessert dishes. Cover and refrigerate for at least 20 minutes. Just before serving, garnish with vanilla wafers. Yield: 2 servings.
Originally published as Pumpkin Chiffon Dessert in Cooking for 2 Winter 2007, p35


Reviews for Pumpkin Pudding Dessert

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (2)
3 Star
 (2)
2 Star
 (0)
1 Star
 (4)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
muffbear74 99834
Reviewed Feb. 20, 2012

"Nice way to use up that half can of pumpkin. I did not have soy milk, so used skim. Maybe just a little to much spice for me and I generally like these types of spices."

MY REVIEW
pamhoudashell 161524
Reviewed Dec. 21, 2009

"Ugh. This was not a chiffon, more like a thick pudding. With overly-chemical sweetness which is due to using a 4-serving pudding mix for only 2 servings I would guess. I would rather make my own pudding from scratch. I will not make this again."

MY REVIEW
swhiteha 146116
Reviewed Nov. 24, 2009

"This recipe was very good. My son loved it. I did make it again to use the rest of the pumpkin in the can. I didn't use the vanilla wafers. We put a dab of non-dairy topping on instead."

MY REVIEW
MargeAZ 93875
Reviewed Nov. 19, 2009

"The high sodium is from the instant pudding mix. 1 (1/2 cup serving) has 300 mg sodium. Since this recipe is only 2 servings, it is actually 2 servings of pudding, plus whatever sodium is in the pumpkin, soy milk & vanilla wafers.

Either the # of servings is wrong, or this is not really a healthy desert."

MY REVIEW
bahaokie 161205
Reviewed Nov. 19, 2009

"I have not made it because it seems high in sodium. Why?"

MY REVIEW
twojros 74243
Reviewed Nov. 19, 2009

"I have not made this yet but it does sound more like "pumpkin pudding" than "pumpkin chiffon dessert." Maybe if you added some fat-free frozen (thawed) whipped topping, you would get that light and airy texture you are expecting out of this dessert."

MY REVIEW
zucchinilady 161125
Reviewed Nov. 19, 2009

"I'm on a diet, but I feel I can have a dish of this and not feel guilty...and it is soooo good!!"

MY REVIEW
KarlaMort 92989
Reviewed Nov. 19, 2009

"I agree with 77hummer. When I think chiffon, I think even lighter/ airier -- like whipped cream or whipped egg whites folded into the pumpkin."

MY REVIEW
77hummer 93328
Reviewed Nov. 19, 2009

"Sounds like you end up with Pumpkin pudding. Jello makes a pumpkin pudding. It's great."

Loading Image