Pumpkin Pie Pudding Recipe

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Pumpkin Pie Pudding

Lynnda Cloutier


Every time I make this, hubby can hardly wait for it to be done. I put it on at night and the house smells so good in the morning. It's from a Bed and Breakfast and is a sure fire winner with minimal prep.I like to serve it with slices of ham, fresh apples (with a caramel dip on the side) and whole grain toast. from a bed and breakfast

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15 Min


6 Hr


Slow Cooker Crock Pot


nonstick vegetable oil spray
1 can pumpkin puree, 15 oz
1 can evaporated milk, 12 oz
3/4 cup brown sugar
1/2 cup bisquick
2 large eggs, beaten
2 tbsp. butter, melted, 1/4 stick
2 1/2 tsp. pumpkin pie spice (or 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground cloves, 1/2 tsp. ground ginger
2 tsp. pure vanilla extract
1/2 cup chopped walnuts, optional, but i always use them
heavy cream or lightly sweetened whipped cream for serving

Directions Step-By-Step

Coat inside of slow cooker with nonstick oil spray. In large mixing bowl, mix all ingredients except heavy cream or whipped cream. Pour into slow cooker, cover and cook on lowest setting overnight (up to 8 hours) or til pudding reaches temperature of 160.
The next day, serve in bowls with heavy cream or whipped cream. This is a great fall morning wake up or dessert. The smell of cinnamon and pumpkin permeating the house makes everyone very hungry and very happy.

About this Recipe

Course/Dish: Fruit Breakfast, Puddings
Main Ingredient: Vegetable
Regional Style: American