“Vegetables are a must on a diet.  I suggest carrot cake,  zucchini bread and pumpkin pie.” 
–Jim Davis

This experiment came from where all new ideas now come from:  Pinterest.  I didn’t like the pinned version because I could drink it with a straw, so I modified.

• 1 can organic pureed pumpkin
• 2 (1.4oz) boxes of Jell-O Sugar-Free Instant Vanilla Pudding mix
• 2 cups unsweetened vanilla almond milk
• Splenda, to taste
• Pumpkin pie spice, to taste

In a blender, combine almond milk, Splenda and pumpkin pie spice  (I really load on the spice, at least 5 good shakes).  Add pudding mix and blend for 1 minute.  Add pureed pumpkin and blend until thick and smooth (at least one more minute).

Pour into an airtight container and place in the fridge overnight.

Take a spoon and scrape the blender before washing and eat the leftovers (so tasty!).

Next day:  Laugh at all the people packing on calories with pumpkin pies.

Note:  You can add a scoop of vanilla protein powder, but it will come out just a bit less thick.
Second Note:  This also tastes great using Jell-O Sugar-Free Banana Cream instant pudding mix