|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 43g||16%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This crock pot pumpkin pudding is super easy, and pumpkin pie spice and vanilla flavor it perfectly. It's like a pumpkin pie without the crust.
Top servings off with a scoop of freshly whipped cream or thawed whipped topping. Sprinkle cinnamon sugar or vanilla sugar over the whipped cream.
- 1 (15-ounce) can pumpkin puree
- 2 1/2 teaspoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 (12-ounce) can evaporated milk
- 3/4 cup sugar
- 1/2 cup biscuit baking mix (see substitute flour mixture below)
- 2 tablespoons butter
- 2 large eggs
- Garnish: whipped cream or whipped topping
- Optional: cinnamon-sugar (see below)
Spray the slow cooker crock with non-stick spray or lightly oil the inside.
In a mixing bowl with an electric mixer on low, combine Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
Pour the mixture into the prepared crockpot.
Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
Spoon into cups and top with whipped topping or a lightly spiced whipped cream.
Tips and Variations
Homemade Pumpkin Pie Spice: Combine 2 teaspoons of cinnamon with 1 teaspoon of ground ginger, 1/2 teaspoon of ground allspice, and 1/2 teaspoon of ground nutmeg. Makes about 4 teaspoons.
Substitute for biscuit baking mix: Combine 1/2 cup of flour with 3/4 teaspoon of baking powder, and a pinch of salt.
Cinnamon Sugar: Combine 2 tablespoons of granulated sugar with 1/2 teaspoon of ground cinnamon.