Pumpkin Pudding
Pumpkin Pudding recipe made with pumpkin puree, evaporated milk, eggs, sugar, baking mix, and butter. Served hot straight from the slow cooker!
Servings 6 servings
Calories 300kcal
Ingredients
- 12 oz evaporated milk
- 15 oz pumpkin puree
- 2 eggs
- 3/4 cup sugar
- 1/2 cup Bisquick
- 2 tablespoons butter melted
- 2 teaspoons pumpkin pie spice plus more for garnish
- 1 1/2 teaspoons vanilla
- prepared whipped cream
Instructions
- In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth.
- Spray in the inside of a 4 quart slow cooker with non stick spray and pour the pudding into the slow cooker.
- Cover and cook on low 3-4 hours or until the center is almost set and it's pulling away from the sides.
- Remove lid and cook an additional 30 minutes; a skewer should test almost clean in the center.
- Spoon into serving dishes and top with whipped cream and a sprinkle of pumpkin pie spice.
Video
Nutrition
Calories: 300kcal | Carbohydrates: 43g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 246mg | Potassium: 362mg | Fiber: 2g | Sugar: 34g | Vitamin A: 11364IU | Vitamin C: 4mg | Calcium: 199mg | Iron: 2mg