Pumpkin Pie Pudding (tnt) Recipe

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Pumpkin Pie Pudding (TNT)

Lynnda Cloutier

By
@eatygourmet

This recipe got rave reviews from a top chef. It's absolutely delicious. Don't overcook, even though the recipe says you can cook it up to 8 hours, my slow cooker only took about 3 or 4.This is a great fall morning wake up or dessert. It's good with slices of ham, fresh apples and whole grain toast for a great breakfast. Source: Ivy House Inn Bed and Breakfast, Casper, Wyoming


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Ingredients

nonstick vegetable oil spra
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, see note below
2 tsp. vanilla extract
1/2 cup chopped walnuts, optional
heavy cream or lightly sweetened whiopped cream for serving

Directions Step-By-Step

1
Coat inside of slow cooker with nonstick oil spray. In large mixing bowl, mix all ingredients e4xcept heavy cream or whipped cream
2
Pour into slow cooker, cover and cook on lowest setting overnight, or up to 8 hours (Don't overcook) If you have an instant read thermometer, cook only to 160.
3
The next day, serve in bowls with he4avy cream or whipped cream.
Note: if you don't have pumpkin pie spice, use 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground cloves and 1/2 tsp. ground ginger. The smell of cinnamon and pumpkin permeating the house makes people very happy and hungry. This says it serves 6 to 8. But it's so good, people go back for more.

About this Recipe

Course/Dish: Puddings