Special to the Tribune-Star
We love pumpkin pie this time of the year. When I belonged to Weight Watchers I tried to come up with a pudding that tasted as close to the pie as I could. I love this warm, but you can serve it cold. You’ll be surprised at how much it taste like the pie. The boys had left home by now, but the grandkids had come along. I would fix this in the slow cooker and go out and play with them. When they (and I) got tired we would come in for some pudding and a glass of milk. Some liked ice cream, whipped cream or even milk over the pudding. I use artificial sweetener, but you can use regular sugar. Also, you don’t have to use low-fat Bisquick; you can use regular.
Pumpkin Pie Pudding
1 15-ounce can pumpkin
12-ounce can evaporated skim milk
3⁄4 cup sweetener
1⁄2 cup Bisquick
2 eggs, beaten
2 teaspoon pumpkin pie spice
1 teaspoon lemon zest (optional)
• Combine all ingredients in a slow cooker sprayed with cooking spray.
• Stir until lumps disappear.
• Cover and cook on low about 3 hours.
• Serve warm or cold (the kids enjoy both ways).
Jackie Lindley is a great-grandmother and retired Clark County, Ill., farmer. Send comments and recipes to her at 20472 E. 500th Road, West Union, IL 62477.