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Nutty Pumpkin-Pie Pudding

Makes: 8 servings
Prep 20 mins Slow Cook 2 hrs 30 mins  (high) Cool 30 mins
Nutty Pumpkin-Pie Pudding
  •  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  cup  butter, melted
  •  Frozen whipped dessert topping, thawed (optional)

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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