Pumpkin pecan pudding
12 sweet ones
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | (1 cn) solid pack pumpkin; |
| 12 | ounces | Evaporated skim milk; |
| ⅓ | cup | Brown sugar; |
| 2 | larges | Eggs; |
| 1 | teaspoon | To 2 ts pumpkin pie spice; |
| Dry sugar substitute equal to 1/4 cup sugar | ||
| ½ | teaspoon | Salt; |
| 1 | teaspoon | Vanilla; |
| ½ | cup | Pecans; chopped |
Directions
Place pumpkin, milk, (add enough water to equal 1-½ cups, if necessary), brown sugar, eggs, pumpkin pie spice, dry sugar substitute, salt and vanilla in mixer bowl and mix at medium speed until smooth and creamy. Pour into an 8" square baking pan that has been sprayed with pan spray or greased with margarine. Sprinkle pecans evenly over top of pudding. Bake at 325 degrees (300 if are using a glass baking dish) for about 1 hour, or until a knife comes out clean from the center of the pudding. Cool to room temperature.
Cut three by four. Yield: 12 servings Food Exchange per serving: 1 BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 1O5; CHO: 14g; PRO: 4g; FAT: 4g; CHO: 47mg; Low-cholesterol diets: Omit eggs. Use ½ cup egg whites or liquid egg substitute. Low-sodium diets: Omit salt. Source: Desserts for Diabetics by Mabel Cavaiani, R.D. Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 10-21-94