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

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

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.