Health: Health Food: Pumpkin

Thanksgiving starts the onslaught of holiday parties and get-togethers, bringing with it the seemingly endless parade of cookies, cakes and all sorts of high-cal holiday fare.

The good news is that you can easily get into the holiday spirit without getting into your fat pants. Chock-full of vitamins A, C, K and E, cancer-fighting antioxidants and lots of fiber, pumpkin-based foods add a shot of orange-hued health to any holiday menu.


Thanksgiving starts the onslaught of holiday parties and get-togethers, bringing with it the seemingly endless parade of cookies, cakes and all sorts of high-cal holiday fare.

The good news is that you can easily get into the holiday spirit without getting into your fat pants. Chock-full of vitamins A, C, K and E, cancer-fighting antioxidants and lots of fiber, pumpkin-based foods add a shot of orange-hued health to any holiday menu. Just don’t be fooled into thinking a slice of pumpkin pie is like popping a Centrum; that fat-laden crust blots out pretty much any of the good-for-you factor.

But there are plenty of ways to get that pumpkin-y taste minus the fat and calories. This recipe for pumpkin pudding was passed to me from a family friend. Already less destructive than the fat-laden pumpkin pie, I’ve made it even more health-friendly by swapping out the regular instant pudding for the sugar-free variety, and by using skim milk and low-fat Cool Whip.

It’s cool, creamy, perfectly fall — and you’ll be the hit of the night when you tell your friends and fam that they can enjoy a serving guilt-free. Oh, and did I mention there’s no baking involved and takes about, let’s say, 10 minutes to make?

No-Pudge Pumpkin Pudding

1 cup canned pumpkin
2/3 cup milk
1 package sugar-free vanilla instant pudding
1 teaspoon nutmeg
1 tablespoon cinnamon
2 cups low-fat Cool Whip

Combine pumpkin, milk and instant pudding together in mixing bowl. Whip until thoroughly blended. Add nutmeg and cinnamon. Fold in Cool Whip.

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