Pumpkin Pie Pudding

"A little something different for all those pumpkin lovers."
 
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photo by Chef Dee photo by Chef Dee
photo by Chef Dee
Ready In:
22mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • In a large bowl, combine the first 8 ingredients.
  • Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
  • Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees.
  • Top each serving with walnuts/raisins and cool whip if desired.

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Reviews

  1. So good! I changed the recipe a bit and used fat free evaporated milk, sugar substitute, egg whites, and low fat bake mix so I could eat it on my diet, guilt free. It turned out great! I've made it twice in the past two weeks and plan to make it quite often. Thanks for posting this!
     
  2. This is really good. An unusual recipe, but it yields wonderful and tasty results.
     
  3. Excellent
     
  4. This was delicious! Tastes like pumpkin pie without the crust! I baked it in the oven in a 8x12 pan at 325 degrees. It took 50 minutes. Came out perfect. Very easy. Will definitely make again!
     
  5. I made this recipe in the oven instead of the crockpot. I had a spontaneous urge for pumpkin - could not wait 6 hours. I baked it in the glass mixing bowl at 325 degrees until a knife stuck in the middle pulled out clean. The edges were well done, but tasty. Next time I will try a straight sided pan and have a more pie like consistancy.
     
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