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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
Guest
Marilyn

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

Joyce
Guest
Joyce

Do you know how this would work using Splen­da?

Sandra Billingsley
Guest
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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