Pumpkin Pie Pudding

Pumpkin Pie Pudding

  • Prep Time: 15 mins
  • Total Time: 22 mins
  • Servings: 6-8

    • About This Recipe

    “A little something different for all those pumpkin lovers.”

    Ingredients

  • 1 (15ounce) cans solid-pack pumpkin
  • 1 (12ounce) cans evaporated milk
  • 3/4 cupsugar
  • 1/2 cupbiscuit mix
  • 2eggs, beaten
  • 2tablespoonsbutter, melted
  • 2 1/2 teaspoonspumpkin pie spice
  • 2teaspoonsvanilla extract
  • Cool Whip(optional)
  • chopped walnuts (optional) orchopped 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.

    • Reviews

  • “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!”

  • “This is really good.An unusual recipe, but it yields wonderful and tasty results.”

  • “Excellent”

  • “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.”

  • “This was delicious!Tastes like pumpkin pie without the crust!I baked it in the oven in a 8×12 pan at 325 degrees.It took 50 minutes.Came out perfect.Very easy.Will definitely make again!”

  • “Boy, DH, gobbled this one up.Only change I made was to use just the egg whites.I baked it in a 9″x9″ glass pan at 325° and sorry, I forgot to note for how long.”

  • “I really liked this recipe, and will be making it lots in the future. I especially loved the texture of the pudding. I didn’t have the p.pie spice, so I used 2 tsp.cinnamon,1/4 tsp.cloves, and 1/4 tsp. nutmeg. Very tasty !Learn from my mistake though, I tried to speed up the recipe to cook in 3-4 hrs, by turning the crockpot to high. BIG mistake. The edges burned so bad, I had to soak the pot for 2 days. Still, the recipe is a keeper,jsut cook as directed. Thanks for posting Nicole. Off to check your other recipes.”

  • “This was very good.It was so easy to make in the crockpot.I cut the sugar by about 1/4 cup and it was still sweet enough.I found that it only needed to cook about 4 1/2 hours in my crockpot.Thanks for posting!”

  • “This recipe was the easiest.The flavour is so rich.I have now found a new favorite pumpkin dessert.”

  • “HI…. this sounds fabulous…. does it absolutely have to be done in a crock pot?Is there any other option for the ‘cooking vessel’?I would love to try it, but do not have a slow cooker.Thanks :)”

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