Pumpkin Pie Pudding
photo by Chef Dee
- Ready In:
- 22mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 425.24 g can solid-pack pumpkin
- 340.19 g can evaporated milk
- 177.44 ml sugar
- 118.29 ml biscuit mix
- 2 eggs, beaten
- 29.58 ml butter, melted
- 12.32 ml pumpkin pie spice
- 9.85 ml vanilla extract
- Cool Whip (optional)
- chopped walnuts (optional) or chopped raisins (optional)
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
-
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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RECIPE SUBMITTED BY
Nicole Brummett
United States