This recipe is FANTASTIC and it is from an old high school friend, Carrie Lynn Baird. She self published a cookbook called 30 Days In a Crockpot: Recipes for the Crockpot when it’s all you got! In her cookbook she quickly tells the story of how the book came about when she didn’t have a full kitchen to cook in for an extended period of time. Then she shares 30 of the best crock pot recipes I have ever seen. I wish the book were available for you. I have since lost touch with her so I cannot send you to her for the book but you can certainly enjoy this recipe.
Pumpkin Pudding
This is a soufflé style pudding cooked in the crockpot
Ingredients
- 1 large can pumpkin pie filling
- 2 tsp vanilla
- 1 large can evaporated milk
- 1 cup brown sugar packed
- 1 cup biscuit mix (I make my own but store bought is perfect for this)
- 4 Tbsp butter
- 3 eggs
- chopped pecans if desired
Directions
- Spray crockpot with cooking spray coating sides and bottom well
- Combine all ingredients except pecans in a mixing bowl
- Beat well with an electric mixer or whisk until smooth
- Pour in the crockpot
- Sprinkle the chopped pecans on top
- Cover and cook on low for 4 to 6 hours (mine only took 4 hours and it was perfect!)
- Do not peek…. leave the lid on or it will fall before it’s done.
- Scoop and serve with ice cream or whipped cream on top and a cup of your favorite coffee or tea!
Interested in that Homemade Buttermilk Biscuit Mix recipe? I will edit it into a printable document for you soon. Stay tuned! Until next time…
Happy Baking!
~Leann
Some Days There's Pie 