Pumpkin Pie Pudding recipe

by admin on November 7, 2008

For anyone who loves pumpkin pie, but can’t make a decent pie crust I present the recipe for Pumpkin Pie Pudding. It does not have the consistency of what a lot of folks think of when they think pudding. It has the texture and taste of pumpkin pie, minus the crust. And, hey, crust is just filler anyway – right?

This is a simple and easy pumpkin pie recipe that you just mix up and put in a slow cooker.

Lets get to the recipe:

  • 1 can (15 oz.) solid pack pumpkin
  • 1 can (12 oz.) evaporated milk
  • 3/4 C. sugar
  • 1/2 C. biscuit/baking mix (Bisquick or Jiffy Mix)
  • 2 eggs beaten
  • 2 T. melted butter
  • 2 1/2 tsp. pumpkin pie spice
  • 2 tsp. vanilla

Mix together in large bowl and transfer to greased slow cooker. Cover and cook on low for 6-7 hours. Serve in bowls and top with whipped cream – yum!

Now, this serves 6-8 people and we have one of the larger slow cookers so I usually double the recipe. It’s so good you won’t have very many (if any) leftovers.

[Bloglines] [del.icio.us] [Digg] [Facebook] [MySpace] [Reddit] [StumbleUpon] [Technorati] [Twitter] [Email]

Comments on this entry are closed.

Previous post:

Next post: