1 3.4-ounce box vanilla instant
pudding and pie filling mix
1/4 teaspoon cinnamon
2/3 cup evaporated fat-free milk
1 cup canned pumpkin
2 cups frozen whipped topping, thawed

Combine pudding mix and cinnamon in medium bowl. Add evaporated milk and whisk until well blended. Add pumpkin and mix well. Gently fold in whipped topping into pudding mixture. Spoon into serving dishes and top with additional whipped topping and a dash of cinnamon. Serve cold.

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