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Pumpkin Pudding
From cookbook author and columnist Jeanne Jones

2 cups cooked pumpkin or 1 can (16 ounces) solid pack pumpkin
2 cups lowfat ricotta cheese
1/4 cup sugar*
1 tablespoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
4 teaspoons vanilla extract

Combine all ingredients in a food processor, process until set and smooth. Refrigerate until cold before serving.

Makes 4 cups