Pumpkin Pie Pudding (Thanksgiving Trial #5)

This is a great lowfat crustless pumpkin pie recipe you can make in the slow cooker. It is also very simple to make. We love making it anytime in the fall. It's perfect even as a snack if you're craving something sweet in the evening.

Ingredients: (Serves 8)
15oz Can of Pumpkin
12oz Can of Evaporated Milk
3/4c Splenda
1/2c Lowfat Buttermilk Baking Mix
6 Egg Whites
2t Pumpkin Pie Spice
1t Lemon Zest

I doubled the recipe to serve more.


Combine all the ingredients in the slow cooker sprayed with cooking spray.


Stir until lumps disappear. I ended up using a wire whisk. It made it a lot easier to get the lumps to disappear.

Cover and cook on low for 3 hours.

Serve warm or cold.

I love to use cool whip to top it off. So yummy!

Nutrition:

140 Calories

3.5g Fat

2g Fiber

7g Protein

21g Carbs

4 Points