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Pumpkin Pudding

This recipe is yummy! It's like pumpkin pie but without the crust.
But the best part is it's made in the crockpot!
My boyfriend even likes it.

1 can (15oz) solid-pack pumpkin
1 can (12 oz) fat-free evaporated milk
cup sugar
cup Reduced Fat Bisquick
2 eggs, beaten (or eggbeaters)
2 tablespoons butter or margarine, melted
2 teaspoons pumpkin pie spice

In a large bowl, combine all the ingredients. Transfer to a crock-pot coated with Pam.
Cover and cook on low for 6 to 7 hours. Do not open the lid while cooking!
Great warm or cold, with or without Cool Whip!
Makes 6 to 8 servings.