Pumpkin Pie Pudding

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.

Yield: Makes 4 to 6 servings

Ingredients

  • 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

Preparation

  1. In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray.
  2. 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.
  3. Serve warm, topped with dollops of whipped cream.
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