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PUMPKIN PIE PUDDING

Fix-It And Forget-It Big Cookbook:
1400 Best Slow Cooker Recipes
by Phyllis Pellman Good
Recipe: Sue Hamilton; Minooka, IL
Makes: 8 Servings
Prep Time: 10 Minutes
Cooking Time: 3 Hours
Ideal Slow Cooker Size: 3-Quart

Ingredients

~ 15-oz. can pumpkin
~ 12-oz. can evaporated skim milk
~ ¾ cup Splenda
~ ½ cup low-fat buttermilk baking mix
~ 2 eggs, beaten, or 6 egg whites
~ 2 tsp. pumpkin pie spice
~ 1 tsp. lemon zest

Directions

1. Combine all ingredients in slow cooker sprayed with cooking spray. Stir until lumps disappear.

2. Cover. Cook on Low 3 hours.

3. Serve warm or cold.

Tip: If you like, and your diet permits, add a spoonful of low-fat whipped topping to each serving.

Nutrition
Per Serving: 140 calories (30 calories from fat), 3.5g total fat (1g saturated, 0g trans), 50mg cholesterol, 220mg sodium, 21g total carbohydrate (2g fiber, 7g sugar), 7g protein, 200% DV vitamin A, 2% DV vitamin C, 15% DV calcium, 8% DV iron.

crockpot recipes, slow cooker recipes