Most of us are familiar with using canned pumpkin for pumpkin pie, but did you know you can add this to many other foods as well? For example, you can add some canned pumpkin to whole wheat pancake mix for a fall version of your favorite breakfast. Or create an autumn vegetable lasagna with pumpkin, butternut squash, and greens! And of course, pumpkin breads and soups are other delicious options.
I teach some elementary school nutrition classes, and this week we made a healthier version of pumpkin pie with the kids. The students loved making this together. This recipe provides calcium and Vitamin D from the fat free milk and plenty of Vitamin A from the canned pumpkin. Try this sweet treat with your kiddos this weekend!
Power-me-up Pumpkin Treat
1 packages of instant vanilla pudding mix
2 cups of fat free milk
½ of a 15 oz. can of pumpkin (just plain canned pumpkin – not pumpkin pie filling)
1 tsp of cinnamon
Pour the pudding mix and milk in a bowl and whisk together for a few minutes. Add the canned pumpkin and cinnamon and continue to mix. Let sit for a minute or two – the pudding mix will get thicker. Spread on a graham cracker and enjoy!