Slow Cooker Pumpkin Pie Pudding Recipe
This deliciously easy slow cooker pumpkin pudding is sweet and creamy with just the right about of spice.
Servings: 8
Ingredients
- 15 ounces (2 cups) pumpkin puree
- 14 ounces fat-free sweetened condensed milk
- 2 large eggs, beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground salt
- Gingersnap crumbs and whipped cream, if desired, for garnish
Instructions
- 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 2-1/2 to 3-1/2 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.
Notes
Serving size: 1/3 cup
WW Points: 7
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 5 PointsPlus (Old plan) I substituted 2 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 5 PointsPlus (Old plan) I substituted 2 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.
Nutrition
Serving: 1/3 cup | Calories: 174kcal | Carbohydrates: 36g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 47mg | Sodium: 232mg | Potassium: 130mg | Fiber: 2g | Sugar: 32g | Vitamin A: 8462IU | Vitamin C: 2mg | Calcium: 205mg | Iron: 1mg