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Healthy Exchanges

A Guide to Posting in Your SparkTeam Forum

  FORUM:   Recipes
TOPIC:   Pumpkin Custard Pudding 

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Author: Message: Sorting Last Post on Top

Posts: 1,152
7/4/08 2:30 P

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Pumpkin Custard Pudding

Source of Recipe
Joanna M. Lund, A Potful of Recipes p.295

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


Spray a slow cooker cantainer with butter-flavored cooking spray.
In large bowl, combine pumpkin, evaporated skim milk, vanilla extract, and pumpkin pie spice.
Add Splenda, baking mix, margarine, and eggs.
Using an electric mixer, mix on HIGH until mixture is smooth.
Pour into prepared container and cook on LOW for 6 to 8 hours.
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
156 calories * 4 gm fat * 8 gm protien * 22 gm carbohydrate * 280 mg sodium * 208 mg calcium * 3 gm fiber
Diabetic: 1 starch/carbohydrate * 1/2 skim milk * 1/2 fat

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