Prep 10 mins
Cook 6 hrs
Smooth, warm, delicious...PERFECT!!!
Make and share this Pumpkin Pudding recipe from Food.com.
- 1 (15 ounce) can pumpkin
- 1 can evaporated milk
- 3⁄4 cup sugar
- 1⁄2 cup Bisquick
- 2 teaspoons melted butter
- 2 teaspoons vanilla
- 2 1⁄2 teaspoons pumpkin pie spice
- 2 beaten eggs
- Mix all ingredients in a large bowl.
- Pour into crock pot sprayed with Pam.
- Cook on low 6 hours.
- Serve warm with whipped topping.
I will never make this again!! It was so good. The day after I made it, I had it for breakfast and lunch!!. I added some granola and whipped cream on it. I don't even know why I did, it really did not need it one bit. I loved this. Thank you so much.
Good and easy to make. I followed the recipe as written other then I used Splenda instead of sugar as that is all I buy. I thought it could have used more pumpkin pie spice though. I only had to cook mine three hours in my crock pot.
Loved it, used fresh pumpkin. I felt it was a little odd texture so I whipped it really good with a spoon and refrigerated it. Hot it's divine, it's really good chilled after you whip it up some. I did it a second time, whipping in some cool whip, yum yum yum! It's really heavy once it cools. Soooo yummy