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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Tried, Crockpot, Desserts 6 Servings

INGREDIENTS

16 oz Canned pumpkin
2 1/2 ts Pumpkin pie spice; (See Darby's note)
2 ts Vanilla
12 oz Evaporated skim milk
3/4 c Sugar
1/2 c Reduced fat Bisquick®
2 tb Margarine
2 Eggs

INSTRUCTIONS

Spray crockery with non-stick cooking spray. Beat ingredients together
until smooth with a hand mixer. Pour into crockery. Cook on LOW 6-8 hours,
or HIGH 3-4 hours. Spoon into cups and top with Cool Whip Lite.
Adapted from: Crock-It, Barbara M. Nelsen, R.N., 1989 Page: 160
Darby's Note: If pumpkin pie spice is not available, you can use 1 1/2 tsp
ground cinnamon, 1 1/2 tsp ground nutmeg, 1/2 tsp ground ginger and a dash
of ground cloves. Per serving: 263 Calories; 6g Fat (21% calories from
fat); 8g Protein; 45g Carbohydrate; 62mg Cholesterol; 248mg Sodium
NOTES : This was named when a teenager walked into the dining room and
asked, "Where's some of that pumpkin job?"
Recipe by: Barbara Nelson, RN in "Crock-It"
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
<ebburtis@ix.netcom.com> on Oct 17, 97

A Message from our Provider:

“God grant me the courage not to give up what I think is right even though I think it is hopeless. #Chester W. Nimitz”

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