Posted on by Mary Visconti

Pumpkin Pie Pudding

Is it Fall yet? For pumpkin pie lovers, this is a quick, easy and light way to get your pumpkin fix.


  • 1 15-oz. can pumpkin
  • 1 12-oz. can evaporated milk
  • 3/4 cup sugar
  • 1/2 cup biscuit baking mix
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 2 1/2 tablespoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • Garnish: whipped cream


  1. In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray.
  2. Cover and cook on low setting for 3 1/2 to 4 hours. Pudding will begin to pull away from sides of slow cooker; poke a toothpick into the middle to test for to see if done

Serve warm, topped with dollops of whipped cream.