1 teaspoon butter
15 ounces canned pumpkin
4 eggs, beaten
1 1/2 cups evaporated milk
2/3 cup splenda
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch salt
pinch nutmeg
pinch cloves
Grease the crockpot with butter. In a large mixing bowl, combine remaining ingredients and mix well. Pour into the crockpot.
Cover and cook on low for 3 hours. Transfer to refrigerator and cool until serving time.
Scoop into small dishes and top with SF Whipped Cream.
Serves 6.
Full Version: Crockpot Pumpkin Pudding
Thank you so much for this recipe Molly! I am a pumpkin pie lover and this is really just the best alternative. -Annie
QUOTE (molly @ Oct 6 2004, 06:01 PM)
1 teaspoon butter
15 ounces canned pumpkin
4 eggs, beaten
1 1/2 cups evaporated milk
2/3 cup splenda
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch salt
pinch nutmeg
pinch cloves
Grease the crockpot with butter. In a large mixing bowl, combine remaining ingredients and mix well. Pour into the crockpot.
Cover and cook on low for 3 hours. Transfer to refrigerator and cool until serving time.
Scoop into small dishes and top with SF Whipped Cream.
Serves 6.
15 ounces canned pumpkin
4 eggs, beaten
1 1/2 cups evaporated milk
2/3 cup splenda
1 teaspoon cinnamon
1 teaspoon vanilla extract
pinch salt
pinch nutmeg
pinch cloves
Grease the crockpot with butter. In a large mixing bowl, combine remaining ingredients and mix well. Pour into the crockpot.
Cover and cook on low for 3 hours. Transfer to refrigerator and cool until serving time.
Scoop into small dishes and top with SF Whipped Cream.
Serves 6.
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