Today I am grateful for the opportunity to try new recipes. I made the yummiest dessert yesterday for our family meal and I would like to share it with you. I am also grateful for how simple it was to make and that I finally got to eat it after smelling it cook all afternoon. 😉
Slow Cooker Pumpkin Pie Pudding
15 oz. solid pack pumpkin
12 oz. can evaporated milk
¾ cup sugar
½ cup buttermilk baking mix (like Bisquick)
2 eggs, beaten
2 Tbsp. pumpkin pie spice
2 tsp. vanilla
1. Mix together all ingredients except whipped cream.
Pour into greased slow cooker.
2. Cover and cook on Low 6 – 7 hours, or until thermometer reads 160 degrees.
3. Serve in bowls topped with whipped cream.
Note: I doubled this recipe to fill up the crock pot, and substituted spices for the pumpkin pie spice.
What are you thankful for today?