Slow Cooker Pumpkin Pie Pudding
User Reviews
5
Slow Cooker Pumpkin Pie Pudding
Description
The Slow Cooker Pumpkin Pie Pudding recipe mixes pureed pumpkin with evaporated milk, sugar, eggs, melted butter, vanilla extract, and pumpkin pie spice, thickened with Bisquick mix. This combination creates a spiced custard base reminiscent of classic pumpkin pie filling.
Cooking the pudding in a slow cooker on low heat for six hours gently sets the custard, producing a silky, firm texture without browning or cracking. Covering the slow cooker with a towel beneath the lid helps absorb condensation, keeping the pudding from becoming watery.
This dessert can be served warm or chilled and pairs well with whipped cream. It's a straightforward way to enjoy the flavors of pumpkin pie with minimal active preparation and without a traditional pie crust.
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3/4 cup sugar
- 2 large egg
- 1 tablespoon vanilla extract
- 2 tablespoons butter melted, unsalted
- 1 tablespoon pumpkin pie spice
- 1/2 cup Bisquick Mix
Instructions
- Spray a 6 quart slow cooker with vegetable oil spray.
- In a large bowl whisk the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, butter, pumpkin pie spice and bisquick mix until smooth and well combined.
- Pour into the slow cooker, place a clean kitchen towel over the top of it, cover and cook on low for 6 hours.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 233 kcal
% Daily Value*
| Calories | 233kcal | 12% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 73mg | 24% |
| Sodium | 189mg | 8% |
| Potassium | 275mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 8538IU | 171% |
| Vitamin C | 3mg | 3% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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