- 1 cup (8 ounces) vanilla yogurt
- 1 cup canned pumpkin
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Combine all ingredients in a bowl; stir until smooth. Refrigerate until serving. Yield: 4 servings.
Originally published as Pumpkin Pudding in Taste of Home October/November 1998, p17
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