Pumpkin Pudding in a Crock Pot

December 18, 2017

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This recipe is FANTASTIC and it is from my friend Carrie Lynn Baird. She self published a cookbook called 30 Days In a Crockpot: Recipes for the Crockpot when it’s all you got! She quickly tells you the story of how the book came about and then shares 30 of the best crock pot recipes I have ever seen. I will share one with you here and if you are interested in ordering her book you can e-mail her here to request one and she will give you details on how to obtain it. It is inexpensive and a valuable resource.

Here is the recipe…

Pumpkin Pudding

1 large can pumpkin pie filling

2 tsp vanilla

1 large can evaporated milk

1 cup brown sugar packed

1 cup biscuit mix (I make my own but store bought is perfect for this – see below for the one I use)

4 Tbsp butter

3 eggs

chopped pecans if desired

Spray crockpot with cooking spray coating sides and bottom well

Combine all ingredients except pecans in a mixing bowl

Beat well with a mixer until smooth

Pour in the crockpot

Sprinkle the chopped pecans on top

Cover and cook on low for 6 to 8 hours (mine only took 4 hours and it was perfect!)

Do not peek…. leave the lid on or it will fall before it’s done.

Scoop and serve with ice cream or whipped cream!

Italic words are mine in the recipe, btw.

Here is ours…

I am allergic to soy so there are very few things that I can actually eat from the grocery store that are prepackaged. That is the biggest reason I choose to make my own when it comes to things like Biscuit mix.

Here is a great recipe that I found back in 2000 in the Quick Cooking Magazine (it has a new name now but I am not sure what it is…) It was submitted by a lady named Katie Koziolek and I want to make sure you know it was her recipe and not mine. That being said, here it is…

Buttermilk Biscuit Mix

8 cups all-purpose flour

1 1/2 cups buttermilk blend powder

4 Tbsp baking powder

3 Tbsp sugar

2 tsp salt

2 tsp cream of tartar

1 tsp baking soda

2 1/3 cups shortening

In a bowl, combine the first seven ingredients; cut in the shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yield is about 13 1/2 cups of mix. This is a MUST HAVE when we take camping trips so I usually make a batch of it when we head out.