Pumpkin Pie Pudding

Pumpkin Pudding by libsciterp on FlickrSubmitted by Trish
Serves 6-8

Ingredients

15 oz. solid pumpkin pack 12 oz. evaporated milk
¾ c. sugar ½ c. Biscuit/Baking mix
2 eggs, beaten 2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice 2 tsp vanilla extract
whipped topping

Directions

  1. In a large bowl, combine all ingredients except the whipped topping.  Transfer to a slow cooker coated with nonstick cooking spray.
  2. Cover & cook on low for 6-7 hours or until a thermometer inserted reads 160°F. 
  3. Serve in bowls with whipped topping if desired.

Pumpkin Pie Pudding

Submitted by Trish
Servings 6-8

Ingredients

15 oz. Solid-Pack Pumpkin 12 oz. evaporated milk
¾ c. sugar ½ c. biscuit/baking mix
2 eggs, beaten 2 tbsp butter or margarine, melted
1½ tsp Pumpkin Pie Spice 2 tsp vanilla extract
whipped cream

Directions

  1. In a large bowl, combine all ingredients except whipped topping. 
  2. Transfer to a slow cooker coated with nonstick cooking spray. 
  3. Cover & cook on low for 6-7 hours or until a thermometer reads 160°F. 
  4. Serve in bowls with whipped topping, if desired.

Upside Down Pumpkin Pie (or the Great Pumpkin Dessert)

Submitted by Robb “Movidude74” Johnston
Serves 12-16

Ingredients

1 can (15 oz.) solid-pack pumpkin 1 can (12 oz.) evaporated milk
3 eggs 1 c. sugar
4 tsp pumpkin pie spice 1 box (18¼ oz.) yellow cake mix
¾ c. butter or margarine, melted 1½ chopped walnuts (optional)

Directions

  1. In a mixing bowl, combine pumpkin, milk, eggs, sugar, & pumpkin pie spice. 
  2. Transfer into a greased 13″ x 9″ baking pan. Sprinkle with dry cake mix & drizzle with butter.
  3. Top with walnuts if you’ve opted to.
  4. Bake at 350°F for 1 hour or until a knife inserted near the center comes out clean.
  5. Serve with ice cream or whipped cream.

Chef’s note: I only use 3 tsp of the pumpkin pie spice.