Day 17 of 30
Slow cooker Pumpkin Pie Pudding
This was just like a pumpkin pie just not as "set". It was really good even with adding a whole extra TBSP of pumpkin pie spice. oops ! (I was talkin' on the phone)
It was very tasty and would be perfect with a little whipped topping on top sprinkled with nutmeg. Great for the holidays.
I also think that when I serve this, I would crumble graham crackers in the bottom of a small bowl, put a scoop of pumpkin pie pudding on top (still warm from the slow cooker) and top with vanilla ice cream. That would make it REALLY good.
1 can 15 oz. pure pumpkin
12 oz. can evaporated milk (not sweetened condensed)
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
2 tbsp. melted butter
1 tbsp. pumpkin pie spice
2 tsp. vanilla
whipped cream.
Mix together all ingredients in a bowl except whipped cream. Pour into greased slow cooker. Cover. Cook on LOW for 6-7 hours. Edges will look like they are getting overdone but their fine.
Serve in bowls topped with whipped cream.
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