Ingredients for Slow Cooker Pumpkin Pie Pudding
- Pumpkin
- 1 (12 ounce) can evaporated milk
- 1 cup granulated sugar
- Buttermilk Baking Mix
- 2 large eggs
- Butter
- Pumpkin Pie Spice
- Vanilla
- 1 cup whipped cream (for serving)
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How to Make Slow Cooker 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 until smooth.
- Pour the mixture into a lightly greased 6-quart slow cooker.
- Cover and cook on low for 6-7 hours, or until a food thermometer inserted into the center reads 160°F (71°C).
- Let the pudding cool slightly before serving.
- Serve warm in individual bowls, topped generously with whipped cream (about 1 cup).
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
164g
Fat
45g
Carbs
21g