Slow Cooker Pumpkin Pie Pudding Recipe

Summary

Preparation Time10 MinCooking Time6 Hr 0 Min
Ready In6 Hr 10 MinDifficulty LevelMedium
Health IndexJust EnjoyServings6
CuisineCourse
Main Ingredient

Ingredients

 Solid pack pumpkin15 Ounce
 Evaporated milk12 Ounce
 Sugar3⁄4 Cup (12 tbs)
 Buttermilk baking mix1⁄2 Cup (8 tbs)
 Eggs2 , beaten
 Melted butter/Margarine2 Tablespoon
 Pumpkin pie spice1 Tablespoon
 Vanilla2 Teaspoon
 Whipped cream1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size

Calories 380 Calories from Fat 164

% Daily Value*

Total Fat 18 g28.4%

Saturated Fat 10.8 g53.9%

Trans Fat 0.4 g

Cholesterol 125.6 mg

Sodium 224 mg9.3%

Total Carbohydrates 46 g15.2%

Dietary Fiber 2.6 g10.3%

Sugars 35.1 g

Protein 8 g15.4%

Vitamin A 227.5% Vitamin C 7.8%

Calcium 22.2% Iron 12.8%

*Based on a 2000 Calorie diet

Directions

MAKING
1) Except the whipped cream, mix together all the ingredients.
2) Into a greased slow cooker, pour the mixture.
3) Cover the cooker and cook over low heat for 6 to 7 hours, or till the thermometer hits a temperature of 160 degrees.

SERVING
4) Serve preparation in bowls after topping with whipped cream.
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