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

Crockpot Pumpkin puddin Recipe

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This recipe for Crockpot Pumpkin puddin, by , is from The Heinrich Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Heinrich

Category:
Category:

Ingredients:  
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:
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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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