We saw this on Shine a few days ago and knew instantly that the pumpkin pie pudding had to be ours. It's creamy and spicy/sweet. So satisfying. Pumpkin pie without the crust. We made a few modifications since we try not to buy Bisquick anymore. And it was spectacular. A must make for this fall.
Effort required: Truly 1/2 assed (dump all ingredients into the slow cooker and go)
Here's what you need and how you do it
1 15-ounce can mashed pumpkin
1 12-ounce can evaporated milk (or regular/rice/soy milk)
3/4 cup sugar
1/2 cup biscuit/baking mix OR 1/2 cup flour, 2 teaspoons baking powder, and 1/4 teaspoon salt mixed
2 eggs, beaten
2 Tablespoons butter or margarine, melted
2-1/2 teaspoons pumpkin pie spice OR the equivalent of cinnamon, ginger, and allspice
2 teaspoons vanilla
Whipped cream/topping (optional)
Lightly oil inside of crockpot. Combine all the ingredients except whipped topping in a large bowl. Transfer to slow cooker. Cook on high for 3 to 4 hours, or until pudding is somewhat set and temperature hits 160 degrees.
Serve with whipped topping sprinkled with cinnamon. Mmmm.
For a printable version of this recipe, go here.
pudding!!:D
Posted by: Sell WoW Accounts | September 26, 2011 at 03:00 AM
I made it at work. While it didn't do much for ME, others loved it and I had several requests for the recipe.
The "crusty" parts scraped off the sides were fought after. (Use a slow cooker bag - trust me.)
Posted by: Carol Grant | October 03, 2011 at 06:53 AM
This really sounds good I am going to have to try it now that the holidays are just around the corner. Thank you for the post.
Posted by: salt lamps now | October 10, 2011 at 02:29 PM