Crock Pot Nutty Pumpkin-Pie Pudding
- Ready In:
- 2hrs 50mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- nonstick cooking spray
- 425.24 g can pumpkin
- 141.74 g can evaporated milk (2/3 cup)
- 78.78 ml sugar
- 29.58 ml pumpkin pie spice, divided
- 255.14 g yellow cake mix (1 layer size)
- 236.59 ml pecans or 236.59 ml walnuts, toasted and chopped
- 59.14 ml butter, melted
- frozen whipped topping, thawed (optional)
directions
- Lightly coat a 3-1/2 to 4 quart crockpot with cooking spray. In the prepared cooker, stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared crockpot.
- In a medium bowl stir together cake mix, nuts, and remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture already in the crockpot. Drizzle melted butter over cake mix mixture.
- Cover and cook on HI heat (ONLY) for 2-1/2 hours. Turn off cooker, and if possible, remove liner from cooker. Let stand, uncovered, for 30 minutes.
- To serve: Spoon warm pudding into bowls. If desired, top individual servings with dessert topping.
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RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale