Maple-Pumpkin Pudding in the Slow Cooker recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

nonstick cooking spray
1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
¾ cup white sugar
½ cup baking mix (such as Bisquick ®)
½ cup maple syrup
2 eggs, beaten
2 tablespoons butter, melted
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Nutrition Info

376.5 calories
carbohydrate: 61.6 g
cholesterol: 83 mg
fat: 12 g
fiber: 2.3 g
protein: 7.7 g
saturatedFat: 6.3 g
servingSize: -
sodium: 414.5 mg
sugar: 49.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat the bowl of a slow cooker with nonstick cooking spray.

  2. Combine pumpkin, evaporated milk, sugar, baking mix, maple syrup, eggs, butter, and pumpkin pie spice in a large bowl. Transfer to the prepared slow cooker.

  3. Cover and cook on Low until an instant-read thermometer reads 160 degrees F (C), 6 to 7 hours. Stir in vanilla extract and serve.

Recipe Yield

6 servings

Recipe Note

A scrumptious maple-pumpkin pudding that is easy to make and worth the wait! Serve warm in bowls with whipped topping or vanilla ice cream if desired.

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