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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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  • Makes: 8 servings
  • Prep: 20 mins
  • Slow Cook: 2 hrs 30 mins (high)
  • Cool: 30 mins

Nutty Pumpkin-Pie Pudding

Directions

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