Pumpkin Pudding

Hi All,,,,great meeting last night!!  and to all of the newbies...so good to have you join us...heres the recipe...

1 15oz can pure pumpkin (= to 2 cups )

12 oz can fat free evap.milk

1/4 cup brown sugar splenda ( I don't pack it)

2 tsp pumpkin pie spice ( I made my own)

1/2 cup flour ( I used whole wheat)

1/4 tsp salt

1/2 tsp baking powder

2 eggs beaten

2 tbsp melted butter (I may try applesauce next time)

1. In a large bowl place pumpkin add 1/4 of the evap milk, stirring til well blended--then add the remaining evap. milk and the rest of the ingredients.  Beat til blended, I used a wisk.

2. Transfer to a 3-4 qt. crockpot sprayed with Pam, cover and cook on low 5-7 hrs, or until pudding is se when lightly touched with finger.

*Cooking time will vary with size of your crockpot.  I used the 6 qt. and cooking time should have been around the 2 hr mark...I was doing too much yesterday...If pot is filled less than 1/2 full cook on low 3-4 hrs.  If filled between 1/2 full - 2/3rds full, cook on low 5-7 hrs.  Cool 1 hr. before serving.  You can garnish with small pie cut outs, or crumbled shortbread, OR.....just NAS cool whip, or plain!!  I always sprinkle exra cinnamon on top...just because I like it.... 

Patti K.

Thanks Patti