| 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
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