Pumpkin Pudding
Portion Size: ½ cup.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 (5.1 ounce) package instant vanilla pudding and pie filling mix | |
| 1 (12 ounce) can evaporated skim milk (1½ cups) | |
| 1 (15 ounce) can 100% Pure Pumpkin | |
| 1 teaspoon pumpkin pie spice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Beat pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. | Chilled internal temperature maintained at 41°F. |
| 2 | Add pumpkin and pumpkin pie spice; mix well. | |
| 3 | Spoon into dessert dishes. | |
| 4 | Refrigerate for 10 minutes or until ready to serve. | Chilled internal temperature maintained at 41°F. |
| 5 | Top with whipped cream. |
Posted in Desert Recipes
