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.

Thursday, October 30, 2014


This is a recipe I got from Quick Cooking Magazine back in the 1990s.

1 can (15-oz) pumpkin
1 can (12-oz) evaporated milk
3/4 cup granulated sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tbsp butter, melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
whipped cream for garnish, optional
ground cinnamon for garnish, optional

Combine all the ingredients except whipped cream in a large bowl.

Spray a 3-quart slow cooker with nonstick cooking spray and transfer the pudding mixture to the cooker.

Cover cooker and cook on low 6 to 7 hours until a thermometer reads 160 degrees.

To serve, dip into dessert dishes and top each with a dollop of whipped cream, if desired.
Sprinkle whipped cream lightly with ground cinnamon, if desired.

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