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Pumpkin Parfait
October 28, 2003

This recipe could not have been any easier. I love pumpkin and am always thinking of new ways to serve it. I used 2 (3.4 oz) boxes of french vanilla pudding (not sugar-free) and 1/2 of a 29 oz can of pumpkin. I added close to 1 Tbls of pumpkin pie spice and used 2 cups of 2% milk since I didn't have the evaporated or skim. This tastes just like a pumpkin pie...of course it's crustless and has a different texture. Can't wait to try this out on my son. Thanks for sharing.

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