Ingredients:

1 can (15 oz) pumpkin (or 2 cups cooked mashed squash such as Hubbard)
2 teaspoon pumpkin pie spice (or 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg and ¼ teaspoon cloves)
1/8 teaspoon salt
1 1/2 cups low-fat milk
1 small package instant vanilla pudding


Instructions:

1. Remember to start by washing your hands. In a large bowl mix pumpkin, salt and pumpkin spice together.
2. Slowly stir in milk and mix well. Add instant pudding mix and stir for 2 minutes until it thickens. Refrigerate until serving time.


Recipe taken from: http://recipefinder.nal.usda.gov/index.php?mode=display&rec_id=1059