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Pumpkin Pie Pudding

 Pumpkin Pie Pudding
My husband loves anything pumpkin, and this creamy, comforting dessert is one of his favorites. We make this super easy pudding year-round, but it's especially nice in fall. —Andrea Schaak, Bloomington, Minnesota
6-8 ServingsPrep: 10 min. Cook: 6 hours

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup sugar
  • 1/2 cup biscuit/baking mix
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 2-1/2 teaspoons pumpkin pie spice
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • Whipped topping, optional

Directions

  • In a large bowl, combine the first eight ingredients. Transfer to a
  • 3-qt. slow cooker coated with cooking spray.
  • Cover and cook on low for 6-7 hours or until a thermometer reads
  • 160°. Serve in bowls with whipped topping if desired. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 229 calories, 9 g fat (5 g saturated fat), 76 mg cholesterol, 187 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.