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