Slow Cooker Pumpkin Pie Pudding

Slow Cooker Pumpkin Pie Pudding

15 oz. can pumpkin 12 oz. evaporated skim milk 3/4 cup Splenda sugar substitute 1/2 cup low fat buttermilk baking mix 2 eggs, beaten, or 6 egg whites 2 t. pumpkin pie spice 1 t. lemon zest

Combine all ingredients in slow cooker sprayed with cooking spray. Stir until lumps disappear. Cover and cook on low 3 hours. Serve warm or cold. Makes 8 servings Source: Unknown

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 * Catsrecipes Y-Group