Pumpkin Pie Pudding

Gooseberry Patch
Pumpkin Pie PuddingRecipe
Photo: Gooseberry Patch
Here's a new twist on an old favorite. Serve Pumpkin Pie Pudding straight out of the slow cooker for a warm and festive fall treat.
Makes 4 to 6 servings


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1 15-oz. can pumpkin
1 12-oz. can evaporated milk
3/4 cup sugar
1/2 cup biscuit baking mix
2 eggs, beaten
2 tablespoons butter, melted
2 1/2 tablespoons pumpkin pie spice
2 teaspoons vanilla extract
Garnish: whipped cream


In a bowl, mix together all ingredients except topping. Transfer to 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 a toothpick inserted in center.

Serve warm, topped with dollops of whipped cream.

Created date

November 2012