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Pumpkin Pie Pudding Recipe

Pumpkin Pie Pudding Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 6 hours YIELD:6-8 servings

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 vanilla extract
  • Whipped topping, optional

Directions

  • 1. In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.
  • 2. 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.