This Crock Pot Pumpkin Pie Pudding Cake Recipe makes me really happy. I love when we can use the crock pot to make a recipe you wouldn't expect. A lot of times when I tell people I make cakes and loaves of bread in the crock pot they look at me like I am crazy.
For me it is all about minimizing dishes, making sure I don't heat the house up like crazy, and I honestly just love seeing what all I can make in the crockpot. It has become a challenge for me to see what else will work in the slow cooker versus the oven. Do you have recipes that you make in the crock pot that people can't believe? I would love to hear about them.
Crock Pot Pumpkin Pie Pudding Cake Recipe
Ingredients needed
- Pumpkin
- Evaporated milk
- Sugar
- Bisquick baking mix
- Eggs
- Pumpkin pie spice
- Lemon zest
Equipment Needed
Crockpot - We suggest using a crockpot that has a digital timer that automatically switches the slow cooker to warm after a set amount of time
Whisk/Wooden Spoon
Serving Dishes
Recipe Tips
This can be served warm or cold.
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Crock Pot Pumpkin Pie Cake
Ingredients
- 15 oz Pumpkin Puree/Canned Pumpkin
- 10 oz Evaporated Milk
- ½ c White Sugar
- ½ cup Bisquick Baking Mix
- 2 Eggs beaten
- 2 Teaspoon Pumpkin Pie Spice
- 1 Teaspoon lemon zest
Instructions
- Spray crock pot with non stick spray
- Combine all ingredients in the crock pot, stir until lumps are gone
- Cover and cook on low for 3 hours
Notes
Nutrition
Originally posted October 2016, updated October 2020
Caridad Alvarez
Is the texture suppose to be like a cake or pudding ? I am making this and at only 90 mins. It has a pudding texture?Not sure if it's done?