Friday, November 11, 2011

Pumpkin Pie Pudding

Who can resist the chance to make something delicious and sweet in their crock pot. Mix and walk away for six hours. Super simple! I recently made this for a harvest luncheon dessert, along with a nice apple crisp. I thought people would enjoy the taste of a pumpkin pie without all the calories. Just make sure to spray the pot well.......

Pumpkin Pie Pudding

1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter or margarine, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
whipped topping

In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 5 to 6 hours or until a thermometer reads 160 degrees F. Serve in bowls with whipped topping if desired.

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