Slow Cooker Pumpkin Pudding

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Pumpkin pie without the crust, this pudding is made in a slow cooker. Easy, fast preparation for busy holidays.

Submitted by Stephanie Stokes
Published on June 7, 2012
Recipe Placeholder Image
Prep Time:
5 mins
Cook Time:
5 hrs
Total Time:
5 hrs 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

Original recipe (1X) yields 8 servings

  • 1 serving nonstick cooking spray

  • 1 (15 ounce) can solid-pack pumpkin puree

  • 1 (12 fluid ounce) can evaporated milk

  • ¾ cup white sugar

  • 2 large eggs, slightly beaten

  • 2 tablespoons unsalted butter, melted

  • 2 ½ teaspoons pumpkin pie spice

  • 2 teaspoons vanilla extract

Directions

  1. Coat the inside of a slow cooker with cooking spray.

  2. Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.

  3. Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.

Nutrition Facts (per serving)

203 Calories
8g Fat
28g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 203
% Daily Value *
Total Fat 8g 10%
Saturated Fat 5g 23%
Cholesterol 68mg 23%
Sodium 197mg 9%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 6%
Total Sugars 26g
Protein 5g 11%
Vitamin C 3mg 4%
Calcium 149mg 11%
Iron 1mg 7%
Potassium 276mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.