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Pumpkin Pie Pudding
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1 can (15oz.) solid pack pumpkin
1 can (12oz.) evaporated milk (or skim evaporated)
3/4 cup sugar (or sugar substitute)
1/2 cup Bisquick baking mix (low fat)
2 eggs, beaten
2 Tbl. butter or margarine., melted
2-1/2 tsp. pumpkin pie spice
2 tsp. vanilla whipped topping (optional)
In a large bowl mix together the first eight ingredients. Transfer to crockpot coated with Pam. Cover and cook on low for 6-7 hours. Serve in bowls with whipped cream, if desired.
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