Pumpkin Pudding

Yesterday, I had my two dear friends, Chad and Amy, over for our monthly lunch date.  (Amy and I are sorority sisters and then she introduced me to Chad when they were in medical school together.)  It was Chad’s idea to meet once a month to reminisce and catch up; we’ve doing this for several months now.  Since we haven’t been able to meet this summer, it was a joy to see them.  I love their company…such great people, and they just happen to be my children’s doctors.  We had lunch on the porch (it’s fairly hot here again in LR…not my favorite 71 degree weather which I love!).  But there was just enough breeze to enjoy.  I served a pasta dish with turkey sausage, red peppers, basil pesto, spinach, topped with pine nuts and Parmesan cheese.  A one dish meal which is always nice and enough for Handyman Husband to enjoy for dinner as well.  Dessert was extra yummy and put us in the fall spirit.  And best of all it’s SUPER EASY…

Pumpkin Pudding:

1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix

1 can (12 fl. oz.) evaporated milk

1 can (15 oz.) 100% pure pumpkin

1 teaspoon pumpkin spice

whipped topping

Directions:  Beat pudding mix and evaporated milk according to package directions in a large bowl; refrigerate for 5 minutes.  Add pumpkin and pumpkin spice; mix well.  Spoon into dessert dishes (I used my crystal wine glasses.)  Top with whipped topping.

 Yummy, easy, and refreshing on this not so fall day!  But yet tasted so like fall!!!

Do you have a favorite fall dessert?

Enjoy the day!

Jana