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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • 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

View full nutritional breakdown of Crockpot Crustless Pumpkin Pie calories by ingredient
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Crockpot Crustless Pumpkin Pie

Submitted by: RANCHO*RELAXO

Introduction

This is the same recipe as submitted from Bettyboggess; however, nutritional information includes all ingredients; prior stored recipe did not. This is the same recipe as submitted from Bettyboggess; however, nutritional information includes all ingredients; prior stored recipe did not.
Number of Servings: 12

Ingredients

    1 15 oz. can pumpkin
    1 12 oz. can of 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

Directions

Combine all ingredients in a bowl. Stir until lumps disappear. Add to a slow cooker that has been sprayed with cooking spray. Cover and cook on low for 3-4 hours. Serve warm or cold with a dollop of low fat whipped topping. Makes 12 servings.

Number of Servings: 12

Number of Servings: 12

Recipe submitted by SparkPeople user RANCHO*RELAXO.





TAGS:  Desserts |

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Member Ratings For This Recipe

  • I made this for my son because he loves pumpkin pie but doesn't like the crust. I doubled the recipe which I think caused it to not cook the way it should have, but it was still very tasty. - 12/29/08

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