pumpkin pie pudding (tnt)

★★★★★ 1 Review
eatygourmet avatar
By Lynnda Cloutier
from Mission Viejo, CA

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

★★★★★ 1 Review

Ingredients For pumpkin pie pudding (tnt)

  • 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

How To Make pumpkin pie pudding (tnt)

  • 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.

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