Easy Vanilla-Y Lite Pumpkin Pudding

1. 1

   In a medium saucepan, mix the pudding mix and milk together first with a wooden spoon or whisk. DON'T TURN THE HEAT ON YET!

2. 2

   Whisk in the egg whites to the mixture, make sure there's no lumps.

3. 3

   Carefully fold in the pumpkin and spices at the same time, making sure there's no lumpiness once again.

4. 4

   Now turn on the heat to medium-high and whisk while it's heating, uncovered.

5. 5

   Let stand for about a minute until it starts to boil. Keep mixing, and let the heat continue until the mixture thickens.

6. 6

   When it thickens to a good pudding-like consistency, turn the heat off, and keep beating it with the wooden spoon or whisk to beat the lumps out and disperse the flavor properly.

7. 7

   Pour into individual serving cups/ramekins/giant serving bowl whatever your choice is.

8. 8

   Make sure you wrap the entire open area with clingwrap! This is important to make sure an icky skin or gelatin-like consistency doesn't happen. (Props to Molly from Cooking Q&A for this tip, it really worked! :) ).

9. 9

   Let set for at least 2 hours in the fridge prior to eating.

10. 10

    Top with some spiced whipped cream and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.