Pumpkin Pie Pudding/Recipe Share

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Ingredients
1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 large eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Sweetened whipped cream or vanilla ice cream, optional
Directions
Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker.
Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream.
Nutrition Facts
1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.
Originally published as Pumpkin Pie Pudding in Quick Cooking September/October 1999

https://www.tasteofhome.com/recipes/pumpkin-pie-pudding/

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Mws R

"If you are going to write, write from the heart." MwsR "Life has not been the easiest, but it could have been worse!" MwsR Life is about doing all you can to help others. Don't go chasing rainbows, make your own pot of gold. Love, Hope, Faith, the greatest of these is Love!

8 thoughts on “Pumpkin Pie Pudding/Recipe Share”

  8. Perfect for upcoming fall. I love pumpkin recipes. Following for more great recipes. Thanks for sharing! I recently made flan and it was fantastic. Here is the recipe if you’d like to give it a try too 🙂

    Flan

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