"Pumpkin Pie Pudding" (6 quart pot)
~15oz can canned pumpkin
~12oz can evaporated milk
~3/4 c sugar
~1/2 c Bisquick
~2 eggs, beaten
~2 T butter, melted
~3/4 t ground cloves
~3/4 t cinnamon
~3/4 t nutmeg
~1/2 t allspice
~2 t vanilla extract
Mix all ingredients and pour into crock pot.
Cover and cook on low for 7 hours (or until thermometer reads 160)*
4 servings.
*The recipe in the cookbook suggests a 3 quart pot. Mine cooked faster because I used a 6 quart pot. Unfortunately, the thermometer wasn't long enough to reach the pudding (without breaking the seal, so I didn't do it) 7 hours in a 6 quart pot was too long. (It was a little burnt around the edges.) Still, it was delicious. Kind of like pumpkin pie minus the crust.
No comments:
Post a Comment