How To Make Slow Cooker Pumpkin Pie Pudding
Here’s an effortless yet delightful dessert for the fall dinner table. This pumpkin pie pudding is slow-cooked with pumpkin pie spice, milk, and vanilla.
Preparation: 10 minutes
Cooking: 6 hours
Total: 6 hours 10 minutes
Serves:
Ingredients
- 15ozpumpkin puree
- 12ozevaporated milk
- ¾cupsugar
- 2large eggs
- 1tbspvanilla extract
- 2tbspunsalted butter,melted
- 1tbsppumpkin pie spice
- ½cupBisquick mix
Instructions
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Spray a 6-quart slow cooker with vegetable oil spray.
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In a large bowl, whisk the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, butter, pumpkin pie spice, and Bisquick. Mix until smooth and well combined.
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Pour into the slow cooker, place a clean kitchen towel over the top of it, cover, and cook on Low for 6 hours.
Nutrition
- Calories: 228.12kcal
- Fat: 7.65g
- Saturated Fat: 4.31g
- Trans Fat: 0.12g
- Monounsaturated Fat: 2.25g
- Polyunsaturated Fat: 0.52g
- Carbohydrates: 34.31g
- Fiber: 1.65g
- Sugar: 25.04g
- Protein: 6.24g
- Cholesterol: 66.46mg
- Sodium: 190.73mg
- Calcium: 177.09mg
- Potassium: 302.81mg
- Iron: 1.87mg
- Vitamin A: 485.74µg
- Vitamin C: 3.20mg
Share your thoughts on this delectable Slow Cooker Pumpkin Pie Pudding recipe in the Baking and Desserts forum and let us know how it turned out for you!
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