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Slow Cooker Pumpkin Pie Pudding
Ingredients:
• 15 oz. pumpkin, solid packed, canned
• 12 oz. evaporated milk, canned
• 3/4 c. sugar
• 1/2 c. Bisquick
• 2 eggs, beaten
• 2 T. butter, or margarine (melted)
• 2 1/2 tsp. pumpkin pie spice
• 2 tsp. vanilla
• whipped topping (optional)
Directions:
1. Mix together all ingredients in a bowl EXCEPT the whipped cream.
2. Coat slow cooker with Pam or any cooking spray.
3. Transfer mixed ingredients into the slow cooker.
4. Cover. Cook on low 3 1/2 – 4 hours.
5. Serve in bowls with whip cream. Whip cream is optional.
NOTE: When doubling this recipe, I only use 1 1/4 c. sugar, unless you like it sweeter you can use the 1 1/2 c. sugar!

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