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Pumpkin Pudding Dessert

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

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

Directions

  • In a small bowl, whisk milk and pudding mix for 2 minutes or until thickened. Whisk in the pumpkin, cinnamon, nutmeg and cloves.
  • Spoon into two dessert dishes. Cover and refrigerate for at least 20 minutes. Just before serving, garnish with vanilla wafers.
Nutrition Facts
1 each: 164 calories, 4g fat (0 saturated fat), 1mg cholesterol, 665mg sodium, 29g carbohydrate (9g sugars, 4g fiber), 5g protein. Diabetic Exchanges: 2 starch.

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Reviews

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Average Rating:
  • muffbear74
    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.

  • pamhoudashell
    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.

  • swhiteha
    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.

  • MargeAZ
    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.

  • bahaokie
    Nov 19, 2009

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

  • twojros
    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.

  • zucchinilady
    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!!

  • KarlaMort
    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.

  • 77hummer
    Nov 19, 2009

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

  • maldebr
    Oct 17, 2008

    No comment left