Pumpkin Pie Pudding
1 (15 oz.) Canned Solid Pumpkin
1 (12 oz.) Can Fat Free Evaporated Milk
1/2 Cup Egg Substitute
2 Tablespoons Fat Free Margarine Spread
1 Cup Splenda Granular
1/2 Cup Reduced Fat Bisquick
2 1/2 teaspoons Pumpkin Pie Spice
2 teaspoon Vanilla Flavoring
Fat Free Cool Whip (optional)
In a large bowl, combine the pumpkin, milk, egg substitute, margarine spread, Splenda, Bisquick, pumpkin pie spice, and vanilla flavoring. Spray crockpot with non-stick butter flavored spray. Pour the pumpkin mixture into the crockpot, cover and cook on low for 6-7 hours. Serve in bowls with fat free cool whip if desired (for additional points).
Serves: 4
Per Serving: 185 Calories; 4g Fat (18.1% calories from fat); 10g Protein; 28g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 221mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1/2 Fat.
Points: 3
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