Pumpkin Pie Pudding Recipe
Pumpkin Pie Pudding Recipe photo by Taste of Home

Pumpkin Pie Pudding Recipe

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

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.

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.
Originally published as Pumpkin Pie Pudding in Quick Cooking September/October 1999, p35

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.

Reviews for Pumpkin Pie Pudding

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 15, 2014

This sounds so delicious!!!!Can not wait to try it!

MY REVIEW
Reviewed Sep. 9, 2014

I made this for my husband & me for an early fall dessert! Now, he wants me to make it ALL the time!! A big dollop of Reddi Whip just tops it off perfectly!

MY REVIEW
Reviewed Nov. 25, 2013

This recipe is wonderful! I usually sprinkle either shortbread cookies or biscotti over each serving. Very good!

MY REVIEW
Reviewed Nov. 24, 2012

My husband loved this! It tastes like pumpkin pie without the crust. And it's so easy to make. It's great hot or cold.

MY REVIEW
Reviewed Nov. 23, 2011

I use this recipe all the time. Love to make it fresh on thanksgiving as my kids don't like the crust on regular pumpkin pies. This is a recipe I also share and have not heard of one person that tried it that didn't like it.

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