Sunday, April 25, 2010

Pumpkin Pie Pudding

I didn't have any Splenda or lowfat baking mix, so I used regular granulated sugar and regular Bisquick, and I forgot the lemon zest.  I cooked these in eight 8-oz. ramekins in the oven at 350 degrees for about 30 minutes or so (I lost track of the time when I went to fix my hair, so I'm not sure).  Anyway, I thought they were tasty and a great alternative to higher-fat/calories traditional pumpkin pie.

Pumpkin Pie Pudding
15-oz. can pumpkin
12-oz. can evaporated milk
3/4 cup Splenda
1/2 cup lowfat buttermilk baking mix
2 eggs, beaten, or 6 egg whites
2 tsp. pumpkin pie spice
1 tsp. lemon zest

Combine all ingredients in 3-quart slow cooker sprayed with cooking spray.  Stir until lumps disappear.  Cover.  Cook on Low 3 hours.  Serve warm or cold.

1 comment:

  1. I'll bet the puddings looked classy baked in the individual ramekins! What a great idea!