The Red, Green and Orange Rooms all helped to make the Pumpkin Pudding to be served for the Thanksgiving Feast. We used cooks tools like a whisk, a can opener, a spatula, a teaspoon, and a measuring cup. We folded some ingredients, we poured some ingredients, we discussed the various spices found in Pumpkin Pie Spice (cinnamon, ginger, nutmeg, and allspice)...and everyone loved watching the ingredients change in color from yellow to orange. Even though we prepared the pudding for the Thanksgiving Feast, everyone still had an opportunity to sample their hard work. Quote of the day: "This is some really yummy stuff." Also, my milk allergy friends will be able to enjoy their Pumpkin Pudding with coconut milk the day of the Thanksgiving Feast!
Pumpkin Pie Pudding
1 cup canned pumpkin pie filling
3 oz instant vanilla pudding 1 tsp pumpkin pie spice
1 1/2 cups cold milk
1 carton Cool Whip
Mix instant pudding and milk, allow to set. Add pumpkin
and pumpkin pie spice. Fold in Cool Whip. Serve immediately or refrigerate.
Also, this is a great “Make Ahead” dessert!
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