Crockpot Crustless Pumpkin Pie

Name: Crockpot Crustless Pumpkin Pie Recipe
Yield: 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

(2)

Number of Servings: 12

Ingredients

1 15 oz. can pumpkin1 12 oz. can of evaporated skim milk1/2 cup low fat baking mix1/2 cup Splenda Brown sugar blend2 eggs beaten, or 6 egg whites2 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.

Servings Per Recipe: 12

Nutritional Info 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

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Member Reviews

KELDOR59
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