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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Pie Pudding in the CrockPot Recipe

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This recipe for Pumpkin Pie Pudding in the CrockPot is from Nelson/Indahl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3/4 cup sugar
1/2 cup biscuit baking mix
2 eggs beaten
2 T butter, melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla
Whipped topping (optional)
Directions:
Directions:
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 6-7 hours or until a thermometer reads 160º. Serve in bowls with whipped topping .
I have made this recipe on the stove top on low heat, stirring often till thick.

When using canned pumpkin, a 15 oz can contains about 1 3/4 cups of mashed pumpkin. When using fresh pumpkin, a 5 lb pumpkin will yield about 4 1/2 cups mashed pumpkin.

 

 

 

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