| 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”