Slow-Cooker Pumpkin Pie Pudding
"One doesn't usually think of using a crockpot for desserts; this, however, is a keeper!"
- Ready In:
- 6hrs 10mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 15 ounces pumpkin, canned
- 12 ounces evaporated milk, canned
- 3⁄4 cup sugar
- 1⁄2 cup buttermilk baking mix
- 2 eggs, beaten
- 2 tablespoons butter, melted
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla
- whipped cream
directions
- Mix together all ingredients except whipped cream. Pour into greased slow cooker.
- Cover and cook on Low 6-7 hours, or until thermometer reads 160 degrees.
- Serve in bowls topped with whipped cream.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Even without the whipped cream this was still greatly enjoyed by everyone that was at my party.
RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.
