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Creamy Pumpkin Pudding

  • Creamy Pumpkin Pudding


    • 1 (16-ounce) can pumpkin purée
    • 1 (3-ounce) package vanilla or lemon pudding
    • 1 cup milk
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground cloves
    • dash ground nutmeg


    1. Combine all ingredients together and chill.
    2. Add bananas, nuts, or coconut flakes if desired.


    4 servings (1 cup each)


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    Pumpkins are a fantastic source of beta-carotene and the lesser known alpha-carotene, both antioxidant-based phytonutrients. Carotenoids produce the vibrant orange color pumpkins are so well known for, and regularly consuming these beautiful vegetables, may help reduce the risk of certain cancers.

    To cook fresh pumpkin, pick the ones called "pie pumpkins" or "sweet pumpkins." These are smaller, sweeter, and less stringy than the typical jack-o-lantern pumpkins.

    When carving the pumpkin, don't throw out those seeds: they contain fiber, iron, magnesium, phosphorous, and zinc. To roast the seeds, wash and dry them, sprinkle with seasoning and a little olive oil, then bake at 375 F for 45 minutes, stirring occasionally.

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    Our nutrition experts help patients follow a healthy diet during and after cancer treatment. They have special training in oncology and nutrition.

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