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Slow Cooker Pumpkin Pie Pudding

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* Exported from MasterCook *

 

Slow Cooker Pumpkin Pie Pudding

 

Recipe By :Fix-It and Forget-It Cookbook, Dawn J. Ranch & Phyllis Pellman

Good

Serving Size : 6 Preparation Time :0:00

Categories : Fix-It and Forget-It

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 15 oz can solid pack pumpkin

1 12 oz can evaporated milk

3/4 cup sugar

1/2 cup buttermilk baking mix

2 eggs -- beaten

2 tablespoons melted butter or margarine

1 tablespoon pumpkin pie spice

2 teaspoons vanilla

whipped cream

 

Mix together all ingredients except whipped cream. Pour into greased slow

cooker. Cover and cook on low for 6 to 7 hours or until temperature reads

160ºF.

 

Serve in bowls topped with whipped cream.

 

S(ISBN):

" 1-56148-317-6 "

Copyright:

" 2000 "

 

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Per Serving (excluding unknown items): 242 Calories; 7g Fat (26.6% calories from

fat); 6g Protein; 38g Carbohydrate; trace Dietary Fiber; 79mg Cholesterol; 196mg

Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 1 Fat; 1

1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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