Pumpkin Pie Pudding

Hey everyone! I made this last night in the crock pot. I truly don't know why 'they' call this Pumpkin Pie Pudding.....it comes out more like a 'dense' and delicious pumpkin pie filling. Here's the recipe......and then MY SPIN.

PUMPKIN PIE PUDDING

Makes 9 Servings

1 Serving = 2 PointsPlus™

1 (15 oz.) can pumpkin (NOT pumpkin pie filling)
1 (12 oz.) can fat-free evaporated milk
3/4 cup Splenda granulated
1/2 cup Bisquick
1/2 cup fat-free egg substitute
1 TBSP light butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla
Fat-free Cool Whip (optional)

In a large bowl, mix all the above ingredients except for the Cool Whip. Spray the inside of your crock pot and pour the mixture in. Cover and cook on low for 3 1/2 hours.

MY SPIN: The original recipe call for this to be cooked on low for 6 - 7 hours......I think it might be for one of those 'old fashioned' round ones.....you know - the original kind of crock pot. Mine is a 6 quart oval and after 3 1/2 hours I decided it was done when I 'moved' the edges and saw the bottom edges were getting....um....kinda deep brownish! LOL Even that part tasted good tho!!! Once it's cool, serve in a small dessert bowl and top with FF Cool Whip if desired. It's really got a great flavor and is definitely thicker in texture than pudding. The spray I used was the butter flavor.

Now for the 'legal mumbo-jumbo' to keep me out of court! *The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark.*

Later!

Loving Life(time)!
Jan