Healthy Pumpkin Pie Pudding

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YIELD: Makes 4 to 6 servings

Ingredients

1 15-oz. can pumpkin
1 12-oz. can low fat evaporated milk
3/4 cup brown sugar
1/2 cup biscuit baking mix
2 eggs, beaten
2 tablespoons butter, melted
2 1/2 tablespoons pumpkin pie spice
2 teaspoons vanilla extract
Garnish: low fat whipped cream

How to Make It

In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray.

Cover and cook on low setting for 3 1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center.

Serve warm, topped with dollops of low fat whipped cream.

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