Crockpot Crustless Pumpkin Pie
By maxsmama
Calories: 108.4
Total Fat: 0.9 g
Cholesterol: 1.4 mg
Sodium: 99.6 mg
Total Carbs: 19.2 g
Dietary Fiber: 1.5 g
Protein: 4.6 g
Rate this recipe
4/5
(2 Votes)
Ingredients
- 1 15 oz. can pumpkin
- 1 12 oz. can evaporated skim milk
- 1/2 cup low fat baking mix
- 1/2 cup Splenda brown sugar blend
- 2 eggs, beaten, or 6 egg whites
- 2 tsp. pumpkin pie spice
Details
Servings 12
Preparation
Step 1
1. Combine all ingredients in a bowl.
2. Stir until lumps disappear.
3. Add to slow cooker that has been sprayed with cooking spray.
4. Cover and cook on low for 3-4 hours.
5. Serve warm or cold with a dollop of whipped topping.
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