Crockpot Pumpkin Pudding
The recipe Crockpot Pumpkin Pudding can be made in about 5 minutes. One portion of this dish contains approximately 7g of protein, 11g of fat, and a total of 299 calories. This recipe serves 6 and costs 87 cents per serving. 622 people were impressed by this recipe. Head to the store and pick up eggs, butter, sugar, and a few other things to make it today. Several people really liked this side dish. It is brought to you by Moms with Crock Pots. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a good spoonacular score of 59%. If you like this recipe, you might also like recipes such as Pumpkin Pie Pudding – A CrockPot, Crockpot Tiramisu Bread Pudding, and Crockpot Chocolate Fudge Pudding Cake Recipe.
Servings: 6
Preparation duration: 5 minutes
Ingredients:
½ cup biscuit mix (You can use Gluten Free)
2 tablespoons butter
1 can pumpkin puree (15 ounces)
2 eggs
1 can evaporated milk (12 ounces)
1 scant tablespoon pumpkin pie spice
¾ cup sugar
2 teaspoons vanilla
Equipment:
slow cooker
mixing bowl
blender
Cooking instruction summary:
Spray the slow cooker crock with non-stick spray or lightly oil the inside.Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.Pour the mixture into the prepared crockpot.Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.Spoon into cups and top with whipped topping or a lightly spiced whipped cream.
Step by step:
1. Spray the slow cooker crock with non-stick spray or lightly oil the inside.
2. Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
3. Pour the mixture into the prepared crockpot.Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.Spoon into cups and top with whipped topping or a lightly spiced whipped cream.
Nutrition Information:
covered percent of daily need
