I'd like to contribute this pudding recipe to the 50+ Club. It is absolutely terrific for summer but great anytime of the year. Several neat things about it; a) you can make it in five minutes; b) it's relatively low in fat; c) it gets better the longer it sits, especially if left overnight. I originally got it from Ketchum's Kitchens. Virtually everyone who eats it asks for the recipe.

2	Cups	Cooked pumpkin or 1 16 oz. can packed pumpkin
2	Cups	Lowfat ricotta cheese
1/4	Cup	Sugar
1	Tbsp.	Ground cinnamon
1	Tsp.	Ground allspice
1/4	Tsp.	Ground nutmeg
4	Tsp.	Vanilla extract

Combine all ingredients in a food processor, process until set and smooth. Refrigerate until cold before serving. Makes approximately 4 cups.