Slow Cooker Pumpkin Pie Pudding

Introduction

History

Pumpkin pie pudding is a variation of the traditional pumpkin pie, which has been a popular dessert in the United States since the early 19th century. The slow cooker method of cooking the pudding allows for a hands-off approach, making it a convenient and hassle-free dessert option.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to spray the slow cooker with cooking spray to prevent the pudding from sticking.

- Stir the ingredients well to ensure a smooth and creamy texture.

- Cook the pudding on low heat to prevent burning and ensure even cooking.

- Serve the pudding warm or cold, depending on your preference.

Serving Suggestions

Serve the pumpkin pie pudding with a dollop of whipped cream or a sprinkle of cinnamon for added flavor.

Cooking Techniques

Slow cooking allows the flavors to meld together and creates a creamy and smooth texture for the pudding.

Ingredient Substitutions

Use regular milk instead of evaporated skim milk for a creamier pudding.

- Substitute the low baking mix with regular flour if desired.

Make Ahead Tips

The pumpkin pie pudding can be made ahead of time and stored in the refrigerator for up to 2 days. Simply reheat before serving.

Presentation Ideas

Serve the pumpkin pie pudding in individual ramekins or dessert cups for a more elegant presentation.

Pairing Recommendations

Pair the pumpkin pie pudding with a hot cup of coffee or tea for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

120

Carbohydrates

- Total Carbohydrates: 25g

- Dietary Fiber: 2g

- Sugars: 10g

Fats

- Total Fat: 1g

- Saturated Fat: 0g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin A: 120%

- Vitamin C: 2%

- Calcium: 10%

- Iron: 4%

Alergens

Contains eggs and dairy

Summary

Pumpkin pie pudding is a low-fat and low-calorie dessert option that is rich in Vitamin A and a good source of fiber.

Summary

Slow cooker pumpkin pie pudding is a delicious and easy dessert that is perfect for the fall season. With minimal effort and a few simple ingredients, you can enjoy a warm and comforting treat that is sure to satisfy your sweet tooth.

How did I get this recipe?

The first time I saw this recipe, I knew it was something I had to try. I was flipping through an old cookbook that my dear friend Margaret had given me years ago. As I turned the pages, a picture of a creamy, golden pudding made my mouth water. I read the ingredients list and instructions, and I knew right then and there that I had to make it.

I have always loved pumpkin pie, so the idea of a slow cooker pumpkin pie pudding sounded absolutely delicious. I could just imagine the warm, comforting flavors of cinnamon, nutmeg, and pumpkin filling my kitchen as it cooked low and slow in my trusty slow cooker.

I decided to make the pudding for a family dinner that weekend. I gathered all the ingredients and got to work in the kitchen. The smell of the spices filled the air as I mixed together the pumpkin puree, eggs, sugar, and spices. As I poured the mixture into the slow cooker, I couldn't wait to see how it would turn out.

Several hours later, the pudding was done. I scooped it into bowls and topped it with a dollop of whipped cream. As my family took their first bites, their faces lit up with delight. The pudding was a hit! Creamy, rich, and full of warm pumpkin spice flavors, it was the perfect fall dessert.

From that day on, the slow cooker pumpkin pie pudding became a staple in my recipe collection. I made it for every family gathering, potluck, and holiday celebration. It was always a crowd-pleaser, and I loved sharing the recipe with anyone who asked.

Over the years, I made a few tweaks to the original recipe, adding a sprinkle of pecans for crunch or a drizzle of caramel sauce for extra sweetness. I even experimented with different spices, like ginger and cloves, to give it a unique twist.

I learned so much from making this pudding – not just about cooking, but about the joy of sharing something delicious with the ones you love. It became more than just a recipe to me; it was a symbol of warmth, comfort, and togetherness.

As I grew older, I passed the recipe on to my own grandchildren, hoping that they would find as much joy in making and sharing it as I did. I taught them the importance of taking the time to cook a delicious meal from scratch, of savoring the process and the end result.

And so, the slow cooker pumpkin pie pudding became a cherished tradition in our family, a recipe that would be passed down through the generations. It was a reminder of the love and care that went into every meal, and the memories that were created around the dinner table.

As I sit here now, reflecting on all the years that have passed, I am grateful for the little moments in the kitchen that brought me so much joy. The slow cooker pumpkin pie pudding will always hold a special place in my heart, a reminder of the simple pleasures of cooking and sharing a delicious meal with the ones you love.

Categories

| American Recipes | Baking Mix Recipes | Cathy's Recipes | Crockpot Recipes | Egg Recipes | Egg White Recipes | Evaporated Milk Recipes | Lemon Peel Recipes | Pumpkin Recipes |

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