Quick - add instant vanilla pudding mix to your shopping list. And maybe a can of pumpkin. You've probably got everything else.
Since pumpkin is my most favorite of all the pies, I want it pretty much every week during November and December. But gluten free crust is expensive/annoying, and pumpkin pie takes some time to make and bake.
This pumpkin pudding tastes JUST like pumpkin pie filling, and takes like, negative time to make. Really. Your day will get longer by 5 minutes - it's miraculous.
Any day but Thanksgiving, I end the night with a little
On THE day, you know the one with the turkey, I put my fancy-pants on and incorporate the pumpkin pudding into a trifle. Which I think means just layering stuff in a glass dish. Ooooohhhhh. Aaaaahhhh.
In the past I layered pumpkin pudding, crumbled gluten free gingersnaps, and fresh whipped cream, then topped it with some chocolate stars that
Recipe: Instant (ok almost instant) Pumpkin Pudding
- I've made this into a trifle by layering the pudding with crumbled gluten free gingersnaps and fresh whipped cream. See it here!
Ingredients (makes about 5 1/2 cups of pumpkin pudding)
1 one-oz box fat-free, sugar-free vanilla instant pudding mix
2 cups cold skim or low-fat milk
1 cup canned pumpkin puree
1/4 cup packed dark brown sugar
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
Prepare the pudding according to package instructions. If you're using Jell-O brand instant pudding, whisk packet of powder with 2 cups of cold milk for 2 minutes until set.
Wait about 5 minutes so pudding is fully set, then use a rubber spatula to mix in pumpkin, brown sugar, pumpkin pie spice and cinnamon. Pumpkin pudding is best after chilling for a bit, but can also be served immediately.
Top with any garnishes you'd like, such as whipped cream, grated nutmeg, cinnamon, shaved chocolate, crumbled gluten free cookies, etc.