Yield: 6 Servings
|16 ounces||Canned pumpkin|
|2½ teaspoon||Pumpkin pie spice; (See Darby's note)|
|12 ounces||Evaporated skim milk|
|½ cup||Reduced fat Bisquick®|
Spray crockery with non-stick cooking spray. Beat ingredients together until smooth with a hand mixer. Pour into crockery. Cook on LOW 6-8 hours, or HIGH 3-4 hours. Spoon into cups and top with Cool Whip Lite.
Adapted from: Crock-It, Barbara M. Nelsen, R.N., 1989 Page: 160 Darby's Note: If pumpkin pie spice is not available, you can use 1½ tsp ground cinnamon, 1 ½ tsp ground nutmeg, ½ tsp ground ginger and a dash of ground cloves. Per serving: 263 Calories; 6g Fat (21% calories from fat); 8g Protein; 45g Carbohydrate; 62mg Cholesterol; 248mg Sodium NOTES : This was named when a teenager walked into the dining room and asked, "Where's some of that pumpkin job?" Recipe by: Barbara Nelson, RN in "Crock-It" Posted to TNT - Prodigy's Recipe Exchange Newsletter by <ebburtis@...> on Oct 17, 97