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Pumpkin Pie Pudding
Lana Rulevish

Pumpkin Pie Pudding Recipe

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Servings: 4 to 6 People
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. In a bowl, mix together all ingredients except garnish.
  2. 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.
  3. Pudding will start to pull away from sides of slow cooker; test for doneness with toothpick inserted in the center.
  4. Serve warm, topped with dollops of whipped cream.

Notes

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