Saturday, November 13, 2010

Slow Cooker Pumpkin Pie Pudding

If you don't have the Fix it and Forget It Cookbook for the slow cooker, you really should. This book is probably my most used for many years now. The recipe I am sharing today comes from there and has also been a favorite at our house for a long time. In fact, I think I need to make it tonight since I haven't for awhile. Not only is it incredibly good, it will make your house smell yummy and you might just have all the ingredients on hand. I love desserts in the slow cooker! The end result is warm and pumpkin spicy and is perfect topped with whipped cream or even ice cream. You will keep this one forever once you try it!

What You Need:
15 oz can solid pack pumpkin
12 oz can evaporated milk
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
2 tablespoons melted butter or margarine
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
whipped cream or ice cream to top

Mix together all ingredients except whipped or ice cream. Pour into greased slow cooker. {I make mine in a 6 quart size but you can use whatever size so long as it fits and you'll need to make time adjustments}. Cover and cook on low about 4 hours or until thermometer reads 160 degrees. Serve topped with cream and enjoy!

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