Pumpkin Pie Pudding(Crockpot)


1 can (15 ounces) solid-pack 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
Sweetened whipped cream or vanilla ice cream, optional


1Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker.
2Cook, covered, on low until a thermometer reads 160°, 6 to 7 hours. If desired, serve with whipped cream.

Helpful Hints:

Don't have any biscuit baking mix on hand? Here's how to make it.
For homemade pumpkin pie spice: Combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.
Total Time
Prep: 10 min. Cook: 6 hours
Makes 6 servings
Nutrition Facts
1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.

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