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Nutty Pumpkin-Pie Pudding

Makes: 8 servings

Prep 20 mins Slow Cook 2 hrs 30 mins (high) Cool 30 mins

Ingredients

Nonstick cooking spray
1 15 ounce canpumpkin
1 5 ounce canevaporated 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 cup butter, melted
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)

Servings Per Recipe 8,
cal. (kcal) 349,
Fat, total (g) 20,
chol. (mg) 21,
sat. fat (g) 5,
carb. (g) 42,
fiber (g) 3,
pro. (g) 4,
sodium (mg) 278,
Percent Daily Values are based on a 2,000 calorie diet

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