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Pumpkin Pie Pudding

Total Time

Prep: 10 min. Cook: 6 hours

Makes

6 servings

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

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

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



Test Kitchen Tips
  • 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.
  • Get more dump and go dessert recipes here.
  • Nutrition Facts

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