Pumpkin Pie in a Cup

27 09 2011

My intent was to never post this recipe. It is certainly a KRAFT kitchen 70s-esque recipe, where some of the ingredients are pretty processed. I made pumpkin mini-muffins at the beginning of the week and I opened a LARGE can of pumpkin. Instead of throwing the pumpkin out, I needed a vehicle to use the pumpkin without it being a pumpkin cheesecake. There isn’t much in the way of redeeming nutritients in this recipe.. very empty calories, but everyone needs a bit of a treat now and then.
BLEECH

I also needed to make some more pumpkin pie spice. NEVER buy the spice in the store, because it has been sitting there for ages. Here is a tried and true recipe for making up small batches of pumpkin pie spice, and I’ll leave the whole debate over whether to add cloves up to you. Some people are anti-cloves where others are pro-cloves. I also use this spice mix to make spiced almonds at Christmas.

Pumpkin Pie Spice

4 tbsp cinnamon
4 tsp of ground ginger
4 tsp ground nutmeg
3 tsp ground all spice
1 tsp cloves (optional)

Mix and store in an airtight container. This mix makes just under half a cup of spice.


Pumpkin Pie in a Cup

adapted from Miracles of Modern Food Science, Kraft

1 pkg dream whip
1/2 cup of milk
1 tsp vanilla extract

1 cup pumpkin puree (not pie filling)
1 cup of dream whip (i used a generous cup)
3/4 cup of milk
1 pkg of instant sf vanilla JELLO pudding
1 tsp of pumpkin pie spice

Crack out the dream whip, completely ignoring the list of chemical ingredients on the back, and with a 1/2 cup of milk, blend on high in the KA mixer or hand mixer until you get fluffy white peaks. Scoop out of mixer and put aside.

Without washing the bowl, because it is all going right back into it, scoop out 1 cup of pumpkin, add pumpkin pie spice, dream whip and milk.

Don’t forget the jello pudding!! Stop of the beaters and scrap down the sides and the bottom of the bowl as pockets of ‘ingredients’ get stuck to the bottom.

After blended, scoop out into 1/2 cup dishes and put into the fridge to firm up. Serve with a dollop of whipped cream. I completely grabbed this image, as I didn’t take a picture of the pudding before it was all consumed. It does look like this though.. honest.

Nuts are on one serving, this recipe makes four 1/2 cup servings.
Calories 105, 18g carbs (NET 16g), 2g fat, 3g protein, 4g sugar
Not horrible but nothing redeeming either.

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4 responses

27 09 2011
daisy

How beautiful! I’m sure they’re tasty, too.

27 09 2011
itsybitsybrianna

This looks FANTASTIC
YUM
–bB

http://www.itsybitsybrianna.wordpress.com

1 10 2011
Carolyn

That looks wonderful! And quick and easy too, you have to like that!

1 10 2011
geokatgirl

Thanks Carolyn! I am a big fan of your website alldayidreamaboutfood.com ! Some of
Your recipes are a staple for us.. And well, you ARE a Cdn 🙂

Thanks for commenting and enjoy this recipe!

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