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.

Saturday, September 6, 2025

NUTTY PUMPKIN-PIE PUDDING

Nonstick cooking spray

1 (15-oz can) pumpkin

2/3 cup evaporated milk 

1/3 cup sugar

2 tbsp pumpkin-pie spice

1 1-layer size yellow cake mix

1 cup walnuts or pecans, toasted and chopped

1/4 cup butter melted

Whipped cream for serving, optional

Lightly coat the inside of a 3 1/2 or 4-quart slow cooker with the cooking spray.

In the prepared cooker, stir together pumpkin, milk, sugar and 1 tablespoon of the spice. Spread evenly over the bottom of the cooker.

In a medium bowl stir together the cake mix, nuts and remaining tablespoon of the spice. Evenly sprinkle over pumpkin mixture. Drizzle the butter over all.

Place lid on cooker and cook on high for 2 1/2 hours. Remove crockery liner from the cooker, if possible. Allow to cool, covered, for 30 minutes.

To serve, spoon the warm pudding into dessert dishes and top with whipped cream, if desired.

Yield: 8 servings

file photo



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