This pumpkin pie pudding is low in saturated fat while also being a good source of protein, calcium, phosphorus and manganese, and it’s also loaded with plenty of vitamin A. On the downside, it is a dessert and a large amount of calories come from alcohol and sugar.
1–15 oz can pumpkin puree
1–12 oz can unsweetened, evaporated milk
1/4 C brown sugar, packed
1/2 C flour
2 tsp baking powder
1/4 tsp salt
1 whole egg plus 1 egg white, beaten together
2 Tbs butter or margarine, melted
1 1/2 tsp Nashville Spice Company Pumpkin Pie Spice
2 tsp pure vanilla extract
Lightly oil the inside of a slow cooker.
In a mixing bowl, whisk or sift together flour, baking soda and salt.
Add remaining ingredients and stir thoroughly to combine.
Transfer mixture to slow cooker.
Cook on high for 3-4 hours — a 2-quart slow cooker will be closer to 3 hours.
Pudding should be set and the temperature should be 160°F on the inside.
Serve warm with cinnamon ice cream, whipped topping or a sprinkle of powdered sugar and a drizzle of honey.
Nutritional Information (per serving) | Calories 178.0 Total Fat 3.0 g Saturated Fat 1.0 g Sodium 110.0 mg Total Carbohydrate 30.0 g
Dietary Fiber 4.0 g Sugars 18.0 g Protein 8.0 g