Pumpkin Pudding Dessert
Total TimePrep/Total Time: 30 min.
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.
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.
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.
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.
I have not made it because it seems high in sodium. Why?
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.
I'm on a diet, but I feel I can have a dish of this and not feel guilty...and it is soooo good!!
I agree with 77hummer. When I think chiffon, I think even lighter/ airier -- like whipped cream or whipped egg whites folded into the pumpkin.
Sounds like you end up with Pumpkin pudding. Jello makes a pumpkin pudding. It's great.
No comment left