Slow-Cooker Pumpkin Pie Pudding

Name: Slow-Cooker Pumpkin Pie Pudding
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 1 can (15 ounces) pumpkin; 1 can (12 ounces) evaporated milk; 3/4 cup sugar; 1/2 cup biscuit/baking mix; 2 large eggs, beaten; 2 tablespoons butter, melted; 2-1/2 teaspoons pumpkin pie spice; 2 teaspoons vanilla extract; Optional: Sweetened whipped cream or vanilla ice cream

Total Time Prep: 10 min. Cook: 6 hours

Yield 6 servings

Test Kitchen Approved

Slow-cooker pumpkin pie pudding turns a can of pumpkin and a few pantry staples into a warm, spiced dessert with a silky texture and a rich, custardy flavor.

Ingredients

1 can (15 ounces) pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Optional: Sweetened whipped cream or vanilla ice cream

Directions

Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker.
Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

Nutrition Facts

1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.

My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. —Andrea Schaak, Bloomington, Minnesota

Recipe Creator