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.