Last year I bought several boxes of the Pumpkin Spice instant pudding to use to make no-bake pumpkin pies. The were only .65 cents a box so it was a deal and I could put off having to make baked pumpkin pies for another week. This is made the same was as other instant puddings; two cups of milk then beat until blended. If you are using this in a pie shell or for a dessert, use a half cup less milk so it is firmer. You can also mix some whipped topping with it to make a lighter fluffier type of pudding. I don't make this more than a couple hours in advance of serving it; there is milk fat separation that happens and you can end up with it getting watery even if you add less milk than what the box calls for. The first time I tried this I loved the taste of it but it gave me heartburn that was tough to get rid of. I think it was the combination of ginger and cinnamon that caused it; the overall taste is spicy so you are going to want to sample this before you go crazy with it and start using it in a ton of desserts. I haven't seen a sugar free version of this but when I called Kraft, the parent company, they said that they were planning on adding one to their product line up in the near future. If you try this and get heartburn or it comes off as being too spicy, try adding about a half cup of whipped topping to it but if you are going to do that you have to use less milk or it will end up watered down and hard to serve.