Gingersnap crumbs and whipped cream, if desired, for garnish
Ideal slow cooker size: 2-Quart.
Grease the interior of your slow cooker crock.
Add the pumpkin puree, sweetened condensed milk, eggs, spices and salt to the slow cooker.
Mix with a whisk until smooth.
Cover and cook on LOW 2-½ to 3-½ hours, until the pudding is set.
Remove the crock from the slow cooker and let cool before serving.
Serve sprinkled with gingersnap crumbs and a dollop of whipped cream, if desired.
I substituted 2 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.Serving size: ⅓ cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Slow Cooker Pumpkin Pie Pudding Recipe
Amount Per Serving (1 /3 cup)
Calories 174Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-pumpkin-pie-pudding/