Tuesday, November 2, 2010

Pumpkin Pie Pudding - in the crockpot!

This is one of my family's favorite desserts. It tastes just like pumpkin pie without a crust. I love it because I simply pour the ingredients into the crockpot on Sunday morning and have dessert ready when we get home from church.

On a busy holiday, such as Thanksgiving or Christmas, this is a great alternative to baking a pumpkin pie. It frees up your oven for other things and saves a few calories, too.

Here's what you need:

1 (15 oz) can pumpkin
1 (12 oz) can evaporated milk
3/4 cup sugar
1/2 cup Bisquick
2 eggs, beaten
2 TBSP butter, melted
2 1/2 teas pumpkin pie spice
2 teas vanilla extract

In a large bowl, whisk all the ingredients together until well blended. You don't want any lumps. Pour into a greased crock pot. I use a 5-quart for this.

Cover and cook on low for 3-4 hours or until set. The pudding will pull away from the sides of the crock and there might be a crack or two on top. That's okay.

Scoop out and serve in bowls. Whipped cream is yummy on this!

1 comment:

  1. This looks SUPER yummy and easy! I will certainly be trying this! Thanks for sharing!