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Slow Cooker Pumpkin Pie Pudding

chef.jackson's picture
Ingredients
  Solid pack pumpkin 15 Ounce
  Evaporated milk 12 Ounce
  Sugar 3⁄4 Cup (12 tbs)
  Buttermilk baking mix 1⁄2 Cup (8 tbs)
  Eggs 2 , beaten
  Melted butter/Margarine 2 Tablespoon
  Pumpkin pie spice 1 Tablespoon
  Vanilla 2 Teaspoon
  Whipped cream 1⁄2 Cup (8 tbs)
Directions

MAKING
1) Except the whipped cream, mix together all the ingredients.
2) Into a greased slow cooker, pour the mixture.
3) Cover the cooker and cook over low heat for 6 to 7 hours, or till the thermometer hits a temperature of 160 degrees.

SERVING
4) Serve preparation in bowls after topping with whipped cream.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Slow Cooked
Dish: 
Pudding
Ingredient: 
Pumpkin
Preparation Time: 
10 Minutes
Cook Time: 
360 Minutes
Ready In: 
370 Minutes
Servings: 
6

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Your rating: None
4.025
Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 380 Calories from Fat 164

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 10.8 g53.9%

Trans Fat 0.4 g

Cholesterol 125.6 mg41.9%

Sodium 224 mg9.3%

Total Carbohydrates 46 g15.2%

Dietary Fiber 2.6 g10.3%

Sugars 35.1 g

Protein 8 g15.4%

Vitamin A 227.5% Vitamin C 7.8%

Calcium 22.2% Iron 12.8%

*Based on a 2000 Calorie diet

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Slow Cooker Pumpkin Pie Pudding Recipe