Thursday, August 8, 2013

Pumpkin Pudding

Why wait on Thanksgiving season if you love the taste of Pumpkin? I love this pudding it is light and very easy to get ready for those hot summer days.It's cool and not the same old pudding. This pudding is spicy and rich and you serve it cold in the summer and hot in the winter.

15-oz. can pumpkin
1 cup condensed milk
4 t.light brown sugar
1/2 c. biscuit baking mix
2 eggs, beaten
4 T. butter, melted
2-1/2 t. pumpkin pie spice
2 t. vanilla extract
1 t. lemon extract

Garnish: whipped cream and chopped pecans

In a bowl, mix together all ingredients whipped cream and pecans . Transfer to a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center. Serve cold or warm.Garnish with whipped cream and chopped pecans Makes 4 to 6 serving

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