Ingredients
- 15 oz can pumpkin
- 12 oz evaporated skim milk
- ¾ cup Splenda sugar substitute
- ½ cup low fat buttermilk baking mix
- 2 eggs, beaten, or 6 egg whites
- 2 tsp pumpkin pie spice
- 1 tsp lemon zest
Make it step by step
- 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.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.