pumpkin pie pudding (tnt)
(1 rating)
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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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(1 rating)
Ingredients For pumpkin pie pudding (tnt)
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nonstick vegetable oil spra
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1 can pumpkin puree, 15 oz
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1 can evaporated milk, 12 oz
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3/4 cup brown sugar
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1/2 cup bisquick
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2 large eggs, beaten
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2 tbsp. butter, melted, 1/4 stick
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2 1/2 tsp. pumpkin pie spice, see note below
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2 tsp. vanilla extract
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1/2 cup chopped walnuts, optional
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heavy cream or lightly sweetened whiopped cream for serving
How To Make pumpkin pie pudding (tnt)
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1Coat inside of slow cooker with nonstick oil spray. In large mixing bowl, mix all ingredients e4xcept heavy cream or whipped cream
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2Pour 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.
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3The 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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