Maple-Pumpkin Pudding in the Slow Cooker recipe
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- nonstick cooking spray 1 (15 ounce) can pumpkin puree 1 (12 fluid ounce) can evaporated milk ¾ cup white sugar ½ cup baking mix (such as Bisquick ®) ½ cup maple syrup 2 eggs, beaten 2 tablespoons butter, melted 2 ½ teaspoons pumpkin pie spice 2 teaspoons vanilla extract
Nutrition Info
- 376.5 caloriescarbohydrate: 61.6 gcholesterol: 83 mgfat: 12 gfiber: 2.3 gprotein: 7.7 gsaturatedFat: 6.3 gservingSize: -sodium: 414.5 mgsugar: 49.8 gtransFat: : -unsaturatedFat: : -
Directions Maple-Pumpkin Pudding in the Slow Cooker
Directions
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Coat the bowl of a slow cooker with nonstick cooking spray.
Combine pumpkin, evaporated milk, sugar, baking mix, maple syrup, eggs, butter, and pumpkin pie spice in a large bowl. Transfer to the prepared slow cooker.
Cover and cook on Low until an instant-read thermometer reads 160 degrees F (C), 6 to 7 hours. Stir in vanilla extract and serve.