Pumpkin Pie Pudding

Pumpkin Pie Pudding Recipe

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Cassie *


With fall right around the corner, you might want to try this scrumptious pudding. It's like eating pumpkin pie without the crust. Done in the crock pot also...There has never been a time of me making this, that it hasn't been a hit. I have made it more times than can count, and shared the recipe just as many...its like eating pumpkin pie without the crust...


Taste of Home - Quick Cooking September/October 1999


★★★★★ 2 votes

6 - 8
10 Min
6 Hr
Slow Cooker Crock Pot


  • 1 can(s)
    (15 ounces) solid-pack pumpkin
  • 1 can(s)
    (12 ounces) evaporated milk
  • 3/4 c
    cup sugar
  • 1/2 c
    bisquick mix
  • 2
    eggs, beaten
  • 2 Tbsp
    butter, melted
  • 2 1/2 tsp
    pumpkin pie spice
  • 2 tsp
    vanilla extract
  • ·
    whipped topping, optional

How to Make Pumpkin Pie Pudding


  1. In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.

    Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired.

Printable Recipe Card

About Pumpkin Pie Pudding

Course/Dish: Puddings
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #pumpkin

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