Ingredients
1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix
1 can (12 fl. oz.) evaporated 2% milk
1 can (15 oz) pumpkin
1 teaspoon pumpkin pie spice
1 pint lowfat whipping cream, whipped to soft peaks
Preparation
BEAT pudding mix and evaporated milk according to package directions in large bowl; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes. Refrigerate for 10 minutes or until ready to serve. Top with lowfat whipping cream.
