Ever since we first tried this recipe, it has been a fall favorite for our family. The prep time is super fast and it is a crockpot dish, making it a winner. We hope you enjoy it as much as we do!
Pumpkin Pie Pudding
1 (12 oz) can evaporated milk
¾ cups sugar
½ cup biscuit/baking mix
2 eggs, beaten
2 Tablespoons melted butter
2 ½ teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Whipped cream
In a large bowl, combine the first eight ingredients. Transfer to a greased slow cooker. Cover and cook on low for 6-7 hours or until a thermometer reads 160°F. Serve in bowls with whipped cream if desired. Pudding may be served warm or cold. Refrigerate any leftovers. Makes 6-8 servings. Enjoy!
No comments:
Post a Comment