Slow Cooker Pumpkin Pudding

Did you know that you can make dessert in a slow cooker? Julie Beyer Rd, author of Confident Choices: A Cookbook for IC and OAB, shares a delightful recipe for a warm pumpkin pudding, a perfect way to end a cold winter’s day work! Enjoy!

  • 1 – 15 ounce can solid pack pumpkin
  • 1 – 12 ounce can evaporated milk (may use fat-free)
  • 3cup sugar
  • 1cup biscuit baking mix such as Bisquick
  • 2 eggs, beaten
  • 2 tablespoons melted butter or margarine
  • 12 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla
  • Whipped topping or vanilla ice cream (optional)

Directions

Mix pumpkin, milk, sugar, baking mix, eggs, butter, spice, and vanilla in a large bowl until well blended. Put mixture into a 3 quarter or larger slow cooker. Cover and cook on low temperature (not warm) for 7 hours. Serve with whipped cream or ice cream as garnish.

By | 2017-07-14T18:08:02+00:00 February 1st, 2017|Desserts, Fall Recipes|Comments Off on Slow Cooker Pumpkin Pudding

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: ic-diet.com