Pumpkin Pie Pudding

Pumpkin Pie Pudding

This pumpkin pie pudding is low in saturated fat while also being a good source of protein, calcium, phosphorus and manganese, and it’s also loaded with plenty of vitamin A. On the downside, it is a dessert and a large amount of calories come from alcohol and sugar.



1–15 oz can pumpkin puree

1–12 oz can unsweetened, evaporated milk

1/4 C brown sugar, packed

1/2 C flour

2 tsp baking powder

1/4 tsp salt

1 whole egg plus 1 egg white, beaten together

2 Tbs butter or margarine, melted

1 1/2 tsp Nashville Spice Company Pumpkin Pie Spice

2 tsp pure vanilla extract



Lightly oil the inside of a slow cooker.

In a mixing bowl, whisk or sift together flour, baking soda and salt.

Add remaining ingredients and stir thoroughly to combine.

Transfer mixture to slow cooker.

Cook on high for 3-4 hours — a 2-quart slow cooker will be closer to 3 hours.

Pudding should be set and the temperature should be 160°F on the inside.

Serve warm with cinnamon ice cream, whipped topping or a sprinkle of powdered sugar and a drizzle of honey. 


Nutritional Information (per serving) | Calories 178.0 Total Fat 3.0 g Saturated Fat 1.0 g Sodium 110.0 mg Total Carbohydrate 30.0 g
Dietary Fiber 4.0 g Sugars 18.0 g Protein 8.0 g

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