Pumpkin Pie Pudding (tnt) Recipe

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Pumpkin Pie Pudding (TNT)

Lynnda Cloutier


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 vote


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


1Coat inside of slow cooker with nonstick oil spray. In large mixing bowl, mix all ingredients e4xcept heavy cream or whipped cream
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.
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.

About this Recipe

Course/Dish: Puddings