The slow cooker is great for meals, but it's just as good for warm desserts. The other night, I threw this pumpkin pie pudding into the slow cooker before we left for a high school football game. It was a chilly night, and while we were huddled together on the bleachers, we really looked forward to the warm, yummy treat that was waiting for us at home. It was a big hit with the whole family, and we were able to save a ton of money on concessions at the game since we had our pumpkin pie pudding to look forward to.
Pumpkin pie pudding
1 15-oz. can 100% pumpkin (not pie filling)
1 12-oz. can evaporated milk (low-fat or skim is fine!)
3/4 cup brown sugar
1/2 cup biscuit or baking mix
2 eggs, beaten
2 Tbsp. butter or margarine suitable for baking, melted
2 tsp. vanilla extract
2 tsp. cinnamon
1 tsp. ground nutmeg
1/2 tsp. ground ginger
Whipped cream, nuts, or maple syrup for topping
Combine all ingredients in a large bowl or mixer bowl, except toppings. Use hand beaters or stand mixer and mix well.
Spray slow-cooker crock with non-stick cooking spray. Pour pudding mixture into crock.
Cook on low for 3 to 4 hours. Top with maple syrup, whipped cream, nuts, and/or chocolate chips, if desired. (I liked mine with maple syrup and pecans!)