Pumpkin Pie Pudding: DIABETIC FRIENDLY

Name: Pumpkin Pie Pudding: DIABETIC FRIENDLY
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 8
Cuisine: Asian
Ingredients: fifteen oz can solid pack pumpkin; 12 oz can fat free evaporated milk; 1/2 c sugar; 2 Tbsp sugar substitute; 1/2 c buttermilk baking mix; 2 large eggs, beaten; 2 Tbsp light, soft tub margarine; 1 Tbsp pumpkin pie spices; 2 tsp vanilla

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By Pam Blais
@PamTheCookingWitch

crockpot recipe. I have included the nutirional values.
This is another recipe I got from a diabetic cook book.. My sister loves pumpkin pie and this is a nice substitute.

Rating:

★★★★★ 2 votes5

Comments:

2 Comments

Serves:

Prep:

5 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Ingredients

fifteen oz

can solid pack pumpkin
12 oz

can fat free evaporated milk
1/2 c

sugar
2 Tbsp

sugar substitute
1/2 c

buttermilk baking mix
2 large

eggs, beaten
2 Tbsp

light, soft tub margarine
1 Tbsp

pumpkin pie spices
2 tsp

vanilla
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How to Make Pumpkin Pie Pudding: DIABETIC FRIENDLY

Step-by-Step

Mix together all ingredients. pour into a greased crockpot.
Cook on low six to seven hours or until a thermometer reads one hundred and sixty degrees.
Serve with fat free whipped topping.
Nutritional values:
calories: one hundred seventy one
fat: four grams
carbs: 28 grams
fiber: 2 grams
sugar: nineteen grams