Slow Cooker Pumpkin Pie Pudding
Slow Cooker Pumpkin Pie Pudding is a decadent treat with big fall flavors. This easy and delicious dessert is a holiday classic.
Servings 6 servings
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3/4 cup brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter melted
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon mustard powder
- 1/2 cup Bisquick mix
Spray a 6-quart slow cooker with non-flavored oil spray.
In a large bowl whisk all the listed ingredients until well combined and smooth.
Cover with the lid and cook on low for 4- 6 hours or until set. DO NOT COOK ON THE HIGH SETTING.
Serve with whipped cream or vanilla ice cream, sprinkled with cinnamon and brown sugar on top.
Calories: 282kcal | Carbohydrates: 46g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 74mg | Sodium: 260mg | Potassium: 219mg | Fiber: 3g | Sugar: 36g | Vitamin A: 11226IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 2mg