Pumpkin Pudding Cups
Prep time
Cook time
Total time
A low calorie, creamy pudding flavored with pure pumpkin and spice, served in a homemade pumpkin cup made with a cored out orange.
Serves: 5 pumpkin cups about ½ cup of pudding in each cup
  • 5 medium size oranges
  • 1 0.8 oz. pkg. Jello Sugar Free Vanilla Cook & Serve Pudding
  • 2 cup unsweetened coconut milk, from carton
  • ¾ cup pumpkin puree (not pie filling)
  • ½ tsp. pumpkin spice
  • 1 cup Truwhip whipped topping
  1. In a medium sauce pan over medium heat, add pudding and coconut milk. Stir constantly until a rolling boil and until pudding gets thick; about 5 minutes. Pour into a bowl to cool.
  2. Meanwhile core out the oranges. Make sure your oranges stand up straight without rolling over. With a sharp knife, cut around the top part of the orange; and take off the top and discard. With a grapefruit spoon or regular spoon take out the orange pulp by scrapping the insides of the wall of the orange. I also found that using your fingers to pull out the pulp works great. You need a little patience here. Some oranges are easier to get the pulp out than others.
  3. Once the pulp of the orange is out and the orange is pretty clean on the inside, rinse the outside of the orange with water because it will probably be sticky. Pat dry the orange with a paper towel. Once completely dried. With a black marker, make your pumpkin face on the orange. Set aside.
  4. In the bowl with the pudding, add pumpkin and pumpkin spice. Fold until no more yellow streaks are left from the pudding. Than fold in the whip cream, fold until no orange streak remain. Add about ½ cup of the filling to each orange.
  5. Place in the refrigerator until ready to serve.
Calories per pumpkin cup: 96, Fat: 5.4, Cholesterol: 0, Sodium: 139, Potassium: 0, Carbs: 12, Fiber: 2, Sugar: 4, Protein: 1
Nutrition Information
Serving size: 1 pumpkin cup
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2013/10/26/pumpkin-pudding-cups/