Slow Cooker Pumpkin Pudding recipe

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Ingredients

1 serving nonstick cooking spray
1 (15 ounce) can solid-pack pumpkin puree
1 (12 fluid ounce) can evaporated milk
¾ cup white sugar
2 large eggs, slightly beaten
2 tablespoons unsalted butter, melted
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract

Nutrition Info

202.5 calories
carbohydrate: 28.4 g
cholesterol: 67.8 mg
fat: 7.9 g
fiber: 1.6 g
protein: 5.4 g
saturatedFat: 4.5 g
servingSize: -
sodium: 196.7 mg
sugar: 25.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Coat the inside of a slow cooker with cooking spray.

  2. Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker, mix to combine.

  3. Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.

Recipe Yield

8 servings

Recipe Note

Pumpkin pie without the crust, this pudding is made in a slow cooker. Easy, fast preparation for busy holidays.

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