WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, December 10, 2012

NUTTY PUMPKIN-PIE PUDDING

Received this in my inbox today from bhg.com  Thought I would share it with you my readers.

Nonstick cooking spray
1 15 ounce can pumpkin
1 5 ounce can evaporated milk (2/3 cup)
1/3 cup sugar
2 tablespoons pumpkin pie spice
1 1-layer-size yellow cake mix
1 cup pecans or walnuts, toasted and chopped
1/4 cup butter, melted

Frozen whipped dessert topping, thawed (optional)

Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
2. In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
3. Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.
4. To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.

 
Nutrition Facts (Nutty Pumpkin-Pie Pudding)
  • Servings Per Recipe 8,
  • cal. (kcal) 349,
  • Fat, total (g) 20,
  • chol. (mg) 21,
  • sat. fat (g) 5,
  • carb. (g) 42,
  • fiber (g) 3,
  • pro. (g) 4,
  • sodium (mg) 278,
  • Percent Daily Values are based on a 2,000 calorie diet

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