pumpkin-pie-pudding

Pumpkin Pie Pudding

3 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    4 h
  • Ready In

    4 h 15 m
dragonkitty
Recipe by  dragonkitty

“This is a thick pudding so don't expect a traditional box pudding texture. My children aren't crazy about pie crust so this is perfect for them. It is REALLY good! Serve warm or cold with whipped cream.”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Lightly grease a small (1-quart) slow cooker.
  2. Combine brown sugar, baking mix, cinnamon, nutmeg, cloves, and ginger in a food processor. Pulse 3 to 4 times to mix. Add butter, evaporated milk, and eggs, and pulse until combined, 5 to 6 pulses. Pour in pumpkin puree, applesauce, and vanilla extract and process until smooth, about 30 seconds.
  3. Pour the pumpkin mixture into the prepared slow cooker. Heat on Low until very thick, about 4 hours.

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Reviews (3)

Rate This Recipe
I did it!
2

I did it!

I tried to make it, but used pumpkin pie mix and sweet and condensed milk. So it has a strong nutmeg and cinnamon taste. Other than that it was really good.

franybanany
1

franybanany

We liked this. It does taste like warm pumpkin pie.

lrcpt
0

lrcpt

Tastes just like warm pumpkin pie! My family isn't a big fan of nutmeg, cloves and ginger so I omitted those and just added a little more cinnamon. I also didn't have any bisquick on hand so I used 3/4c flour, 1 tsp baking powder, a shake of salt and approx 3/4 tbsp of butter as a substitute for the bisquick (found that remedy for lack of bisquick online). Cooked perfectly on low for 4 hours. Love using the crock pot! Thanks for sharing.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 315 cal
  • 16%
  • Fat
  • 12 g
  • 18%
  • Carbs
  • 47.3 g
  • 15%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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