Get inspired by fall with this pecan pumpkin pie pudding. This comforting fall dessert gets its incredible flavor from a liberal sprinkling (yes, 2 tablespoons) of pumpkin pie spice and toasted pecans. Serve with whipped topping to add some sweetness to the spice.
349 calories; 20 g total fat; 5 g saturated fat; 21 mg cholesterol; 278 mg sodium. 42 g carbohydrates; 3 g fiber; 4 g protein;
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Rating: 1 stars
I LOVE, LOVE, LOVE this recipe!!! I use a crockpot liner so cleanup is pretty easy. I have made it twice in one week - not a crumb left. I did add 3/4 cup of golden raisins to the cake mix, nuts and pumpkin pie mixture. I, too, like it better cold after a night in the refrigerator. BH&G - can you double the recipe? Does that change the cooking time?
Mary Savory, I would assume the cake mix is dry. It says to mix with the other dry ingredients then sprinkle the butter over it. It does NOT state to mix the cake mix as directed, THEN add the other ingredients.
I used half a regular cake mix and poured the dry mixture over the pumpkin, turned out yummy. bready and nutty on top and creamy and sweet on the bottom.
Dont mix the cake batter its meant to go on dry.