pumpkin-pie-pudding

Pumpkin Pie Pudding

4 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

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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 (4)

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.

Tracy
0

Tracy

This was way too spicy!

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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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