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