Pumpkin Chiffon Pudding

4 Servings

Try this Pumpkin Chiffon Pudding recipe, or post your own recipe for Pumpkin Chiffon Pudding

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

3 chefs marked this Pumpkin Chiffon Pudding recipe as Favorite
Recipe look good to you?

Pumpkin Chiffon Pudding Ingredients

1/4 c Water	2 tb Powdered sweetener;(aspertm.
1 ts Unflavored gelatin;	1/2 ts Pumpkin pie spice;
2/3 c Pumpkin; canned	1/2 c Frozen whipped non-dair.topp
1/2 c Evaporated skim milk;

Instructions for Pumpkin Chiffon Pudding

In a small saucepan combine water and gelatin. Let stand for 5 min. Cook and stir over low heat till gelatin dissolves. Transfer to a medium mixing bowl. Stir in pumpkin, milk, sweetener, and pumpkin pie spice. Chill till partially set (the consistency of unbeaten egg whites). Fold in whipped topping. Spoon into individual dessert dishes. Chill for 1 to 3 hours or till firm. Makes 4 servings, each 1/3 cup. 1 serving, 79 calories 4 g protein, 10 g carbohydrate, 3 g total fat, 2 g sat. fat, 1 mg cholesterol Source: Diabetic Cook Book, Better Homes & Gardens c. 1992 Shared but not tested by Elizabeth Rodier, Oct 93. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

Main Ingredient: PumpkinCuisine: Uncategorized