Pumpkin Pie Pudding: DIABETIC FRIENDLY
By
Pam Blais
@PamTheCookingWitch
1
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.
This is another recipe I got from a diabetic cook book.. My sister loves pumpkin pie and this is a nice substitute.
Rating:
★★★★★ 2 votes
Comments:
Serves:
8
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
How to Make Pumpkin Pie Pudding: DIABETIC FRIENDLY
- 1Mix together all ingredients. pour into a greased crockpot.
- 2Cook on low six to seven hours or until a thermometer reads one hundred and sixty degrees.
Serve with fat free whipped topping. - 3Nutritional values:
calories: one hundred seventy one
fat: four grams
carbs: 28 grams
fiber: 2 grams
sugar: nineteen grams
