• 15 oz. pumpkin, solid packed, canned
  • 12 oz. evaporated milk, canned
  • 3/4 c. sugar
  • 1/2 c. Bisquick
  • 2 eggs, beaten
  • 2 T. butter, or margarine (melted)
  • 2 1/2 tsp. pumpkin pie spice
  • 2 tsp. vanilla
  • whipped topping (optional)

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Love this recipe as all kiddos love pudding, and always a hit with them…Slow Cooker Pumpkin Pie Pudding!

  1. Mix together all ingredients in a bowl EXCEPT the whipped cream.
  2. Coat slow cooker with Pam or any cooking spray.
  3. Transfer mixed ingredients into the slow cooker.
  4. Cover. Cook on low 3 1/2 – 4 hours.
  5. Serve in bowls with whip cream. Whip cream is optional.

NOTE:  When doubling this recipe, I only use 1 1/4 c. sugar, unless you like it sweeter you can use the 1 1/2 c. sugar!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Pumpkin Pie Pudding - Nutrition

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