Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
288
Calories
15g
Protein
13g
Fat
29g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar Substitute | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Pumpkin | not in our table | 0 |
| Pie | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
1
Combine all ingredients in slow cooker sprayed with cooking spray.
2
Stir until lumps disappear.
3
Cover and cook on low 3 hours.
4
Serve warm or cold.
5
Category:Cathy's Recipes
6
Category:Crockpot Recipes
7
Category:Pumpkin Recipes
8
Category:Evaporated milk Recipes
9
Category:Egg Recipes
10
Category:Egg white Recipes
11
Category:Lemon peel Recipes
Recipe sourced from
fandom