Name: Pumpkin Pie Pudding Recipe
Ingredients: 15 oz can pumpkin; 15 oz can evaporated milk; 3/4 cup sugar; 1/2 cup biscuit baking mix; 2 eggs, beaten; 2 tbsp butter, melted; 2 1/2 tsp pumpkin pie spice; 2 tsp vanilla extract; Garnish: whipped cream

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This Pumpkin Pie Pudding recipe is taken from the Gooseberry Patch 101 Slow-Cooker Recipes Cookbook!

Pumpkin Pie Pudding Recipe

Lana Rulevish

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Course Dessert

Servings 4 to 6 People

Ingredients

15 oz can pumpkin
15 oz can evaporated milk
3/4 cup sugar
1/2 cup biscuit baking mix
2 eggs, beaten
2 tbsp butter, melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
Garnish: whipped cream

Instructions

In a bowl, mix together all ingredients except garnish.
Spoon into 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 toothpick inserted in the center.
Serve warm, topped with dollops of whipped cream.

Notes

Comments

Daily Woman (Lacey) says

October 26, 2013 at 2:33 am

Pumpkin Pie is one of my favorite so I know I would love this, All PIE No Crust!

Pauline Milner says

October 29, 2013 at 5:36 am

Thanks for posting this great recipe. I am planning on new desserts this year for our Christmas dinner and I am sure this will be delicious. I think I will try it this week. Keep up the terrific blogging.