Nutty Pumpkin-Pie Pudding

This comforting fall dessert gets its incredible flavor from a liberal sprinkling (yes, 2 tablespoons) of pumpkin pie spice.

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3 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
20 mins
Slow Cook:
2 hrs 30 mins (high)
Cool:
30 mins
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Nutty Pumpkin-Pie Pudding

Ingredients
 
Nonstick cooking spray
1
15 ounce can pumpkin
1
5 ounce can evaporated milk (2/3) cup
1/3
cup sugar
2
tablespoons pumpkin pie spice
1
1-layer-size yellow cake mix
1
cup pecans or walnuts, toasted and chopped
1/4
 
Frozen whipped dessert topping, thawed (optional)

Directions

  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of prepared cooker.
  2. In a medium bowl stir together cake mix, pecans, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle butter over mixture in cooker.
  3. Cover and cook on high-heat setting for 2-1/2 hours. Turn off cooker. If possible, remove crockery liner from cooker and place on a wire rack. Cool, uncovered, for 30 minutes.
  4. To serve, spoon warm pudding into dessert dishes. If desired, top each serving with dessert topping.

Nutrition Facts

(Nutty Pumpkin-Pie Pudding)
    Per serving:
  • 349 kcal cal.,
  • 20 g fat
  • (5 g sat. fat,
  • 21 mg chol.,
  • 278 mg sodium,
  • 42 g carb.,
  • 3 g fiber,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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