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Slow Cooker Pumpkin Pie Pudding **

Slow Cooker Pumpkin Pie Pudding

  • Cooking Time:

    3 1/2 - 4 hours
  • Servings:

    4

Ingredients

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)

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

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly “Mom Monday” segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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15 Favorite Pumpkin Recipes | Get CrockedCrock Pot GirlRachelLori DormanCynthia Briggs Recent comment authors
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Molly
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Molly

I made this today because I was craving something pumpkin flavor. I LOVE IT! I wasn’t sure what to expect – the texture is somewhere between a bread pudding. a pudding or souffle. Tastes a lot like pumpkin pie of course. I’ll definitely make it again. It could not have been any easier, which is always a huge plus for me!

Marilyn
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Marilyn

Yumm! This is the best & easiest pumpkin recipe ever 🙂
Thanks Crockpot Girl!

Joyce
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Joyce

Do you know how this would work using Splenda?

Sandra Billingsley
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Sandra Billingsley

Will love to try this with fat-free evaporated milk, low-fat bisquick and egg beaters.

Cynthia Briggs
Guest

I made this last week and it was delicious. Made it in a 2.5 qt. crock pot using a slow cooker liner. When it was done, I let it cook a little and then gently lifted it out onto a plate. Put it in the refrigerator until it was completely cool; peeled the liner away. It was very pretty, looked and sliced much like a cheesecake. It’s actually good enough to serve in place of regular pumpkin pie (with so many people watching their carbs, it must have less carbs than traditional pumpkin pie). The 6 to 7 hour cooking… Read more »

Lori Dorman
Guest
Lori Dorman

What size crock pot was this made in? I only have a 6 quart, and this looks like it would be for a smaller one. Does it double well? Thanks!

Rachel
Guest
Rachel

Can I use Krusteaz pancake mix in place of Bisquick?

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[…] Crock Pot Pumpkin Pie Pudding […]

Meet Jenn Bare

Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

She innovates recipes daily...

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix.

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