Categories: Desserts
Ingredients
- 15 oz. can puree pumpkin puree
- 12 oz. can evaporated milk
- 3/4 cup white sugar
- 1/2 cup biscuit mix
- 2 large eggs
- 2 tbsp butter, melted
- 2 tsp vanilla extract
- 1 1/4 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/8 tsp ground ginger
Directions
-
Use a slow cooker sprayed with cooking spray. In a mixing bowl, combine all of the ingredients and whisk until fully blended. Pour the batter into the prepared insert. Cover and cook on LOW for about 6 hours. Check your “pie” after 3 hours on LOW. Then check every 30 minutes.
-
When fully cooked, the pudding will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.
-
Let it sit in the slow cooker with the lid off until room temp. Then spoon it into serving dishes and top with whipped cream or serve with vanilla ice cream.