Ingredients for Crock Pot Pumpkin Pie Pudding
- Solid Pack Pumpkin
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- Bisquick
- 2 large eggs
- Butter
- Pumpkin Pie Spice
- Vanilla
- Whipped Topping
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How to Make Crock Pot Pumpkin Pie Pudding
- Preheat your slow cooker on low.
- In a large bowl, whisk together: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
- Gently stir in 1 cup heavy cream.
- Lightly grease your slow cooker with cooking spray (PAM).
- Pour the pumpkin mixture into the prepared slow cooker.
- Cover and cook on low for 6-7 hours, or until a knife inserted into the center comes out clean. Cooking time may vary depending on your slow cooker.
- Let cool slightly before serving.
- Serve warm in bowls, topped with whipped cream (optional) and a sprinkle of cinnamon or nutmeg.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
164g
Fat
45g
Carbs
21g