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Pumpkin Custard Pudding

Source of Recipe


Joanna M. Lund






List of Ingredients



• 2 cups (one 15-ounce can) pumpkin
  
• 1 1/2 cups (one 12-fluid ounce can) Carnation Evaporated Skim Milk
  
• 2 teaspoons vanilla extract
  
• 2 1/2 teaspoons pumpkin pie spice
  
• 1/2 cup pourable Splenda or Sugar Twin
  
• 1/2 cup + 1 tablespoon Bisquick Reduced Fat Baking Mix
  
• 2 tablespoons reduced-calorie margarine
  
• 2 eggs or equivalent in egg substitute
  






Instructions



1. Spray a slow cooker cantainer with butter-flavored cooking spray.
   
   
2. In large bowl, combine pumpkin, evaporated skim milk, vanilla extract, and pumpkin pie spice.
   
   
3. Add Splenda, baking mix, margarine, and eggs.
   
   
4. Using an electric mixer, mix on HIGH until mixture is smooth.
   
   
5. Pour into prepared container and cook on LOW for 6 to 8 hours.
   
   
6. Mix gently before serving.
   
   






Final Comments


HE: 2/3 vegetable * 1/2 skim milk * 1/2 bread * 1/2 fat * 1/3 protien * 8 optional calories
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156 calories * 4 gm fat * 8 gm protien * 22 gm carbohydrate * 280 mg sodium * 208 mg calcium * 3 gm fiber
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Diabetic: 1 starch/carbohydrate * 1/2 skim milk * 1/2 fat