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