Our Pumpkin Spice Pudding is a quick and easy way to enjoy the rich pumpkin flavor you are craving without the work of making a pie.
From pie to jack o’ lanterns to rich coffee treats, pumpkins have become a symbol of fall celebration.
Most people think of Thanksgiving dinner, but even the Pilgrims found many uses for the North American squash including pumpkin beer, custards and puddings. Today we don’t rely on pumpkin for food as much as those first travelers, instead delighting in it’s flavor – especially as a dessert.
“For pottage and puddings and custards and pies – Our pumpkins and parsnips are common supplies – We have pumpkins at morning and pumpkins at noon – If it were not for pumpkins we should be undoon.” Pilgrim verse, circa 1633
Before you start on the recipe, here are a few tips and suggestions!
WHAT INGREDIENTS ARE NEEDED TO MAKE THE PUMPKIN SPICE PUDDING?
Pumpkin (canned or fresh pumpkin puree), Evaporated milk, Light brown sugar, Pumpkin Pie Spice, Yellow cake mix, Pecans, and Butter.
The best part about this recipe (besides how simple it is) is that you can mix and match your favorite flavors such as walnuts, nutmeg, cinnamon, dried berries and more. For this post I went with the most basic – and traditional – version: pumpkin spice and pecans. It can be served warm on the same day or chilled from the fridge. Either version is delicious.
Another yummy Fall recipe is our Salted Caramel Pumpkin Cheesecake Bites. These are perfect! They are truly a all in one bite of sweet perfection!
This recipe originally appeared on the site when it was Remaking June Cleaver on October 18, 2017.
I used this awesome Hamilton Beach Set ‘n Forget 6 Qt. Programmable Slow Cooker to prepare my pudding. Not only is it large capacity, it also has three choices for easy, automatic cooking: program, probe and manual mode.
Now without further ado, here is our recipe for Pumpkin Spice Pudding!
- 15 oz Canned Pumpkin
- 2/3 cup Evaporated Milk (5oz)
- 1/3 cup Light Brown Sugar
- 2 tablespoons Pumpkin Pie Spice
- 1/2 box Yellow Cake Mix
- 1 cup chopped Pecans
- 1/4 cup Butter (melted)
- Cinnamon & Sugar Mix (as needed (optional))
Spray the inside of your slow cooker with a nonstick cooking spray (or use a slow cooker liner)
In the slow cooker: blend together pumpkin, sugar, evaporated milk and 1 tablespoon of pumpkin spice
Make sure to spread the mixture so that it covers the bottom of the slow cooker.
In a separate bowl: combine cake mix, 1 tablespoon pumpkin spice and pecans
Sprinkle the dry mix over the wet mix already in the slow cooker. Make sure to cover evenly.
Drizzle the melted butter over the top
Cover and cook in slow cooker on HIGH heat for approximately 2 1/2 hours
Once done, turn off cooker completely and allow to cool - uncovered - for 30 minutes before serving.
Optional: Add whipped topping and sprinkle with cinnamon/sugar mix
Recipe adapted from bhg.com
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 21mgSodium: 312mgCarbohydrates: 65gFiber: 6gSugar: 45gProtein: 5g
This nutrition information is strictly an estimate. To get the most accurate calculation, you will have to determine it based on the ingredients that you use.