Some of my pumpkin recipes only use part of a can of pumpkin, and I hate to waste the rest. Here's a great recipe that uses some of it up!

Pumpkin Pudding Whip

1 package (3.4-ounces) instant butterscotch pudding
1 ½ cups skim milk
1 cup canned pumpkin
1 tsp pumpkin pie spice
1 ½ cups light frozen whipped topping, thawed

1. In a mixing bowl, beat pudding and milk until well blended, about 2 minutes. Blend in pumpkin and pie spice. Fold in whipped topping.

Yield: 6 servings

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