First I pureed a cup of lowfat cottage cheese in my magic bullet. I added 4 packs of Splenda and about 1/2 t of pumpkin pie spice. Set aside.
Then, cook a package of sugar free vanilla cook n serve pudding. Next time I'm going to reduce the milk by 1/2 cup so the end product will be firmer. Once the pudding is cooked, stir about 1/2 cup of canned pumpkin into the pudding. Mix both mixtures together. I ended up adding a little extra pumpkin pie spice. Just add it to your own liking.
I serve this with a little whipped light cream on top. Very yummy. You can eat it warm or cold, but this tastes almost exactly like pumpkin pie.
