Prep 10 mins
Cook 6 hrs
Just in time for the holidays. A family favorite.
Make and share this Crock Pot Pumpkin Pie Pudding recipe from Food.com.
- 425.24 g can solid pack pumpkin
- 340.19 g can evaporated milk
- 177.44 ml sugar
- 118.29 ml Bisquick
- 2 eggs, beaten
- 29.58 ml butter (melted) or 29.58 ml margarine (melted)
- 12.32 ml pumpkin pie spice
- 9.85 ml vanilla
- whipped topping (optional)
- In a large bowl mix together the first eight ingredients.
- Transfer to crock pot coated with Pam.
- Cover and cook on low 6-7 hours.
- Serve in bowls with whip cream, if desired.
You can also make this in the microwave. Put it in a glass or rubber bowl and cook it for 5 minutes on high and 15 minutes on medium. Make sure the center looks done when you pull it out and it is the easiest recipe. I put all the ingredients in the blender to make it very smooth with no chunks. My 4 year old loves it as do I.
I've made this recipe for our family Christmas party three years in a row now. I've been "tapped" so that everyone expects and anticipates this dish. The only change I've made is using brown sugar rather than white sugar for a richer flavor.
This turned out very good even though I made some changes to the recipe. Since I didn't have evaporated milk, I used sweetened condensed milk and eliminated the sugar. I added water to equal the 12 ounce measurement of the evaporated milk since it was a small can of sweetened condensed milk that I used. I also FORGOT the butter and I didn't have pumpkin pie spice. For the pumpkin pie spice, I used the following spices that are the equivalent to 2 1/2 teaspoons of pumpkin pie spice: 1 1/2 teaspoons of cinnamon plus 3/4 of a teaspoon of ground ginger plus 1/4 plus 1/8 teaspoon of ground allspice and 1/4 plus 1/8 teaspoon of ground nutmeg. This substitution is courtesy of Chet Day at chetday.com who also has crockpot recipes. I was concerned that making it this way, it wouldn't be sweet enough; but the sweetened condensed provided enough sugar. Yummy!