Pumpkin Pie Pudding Recipe

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Mar 03, 2013

Tastes just like warm pumpkin pie! My family isn't a big fan of nutmeg, cloves and ginger so I omitted those and just added a little more cinnamon. I also didn't have any bisquick on hand so I used 3/4c flour, 1 tsp baking powder, a shake of salt and approx 3/4 tbsp of butter as a substitute for the bisquick (found that remedy for lack of bisquick online). Cooked perfectly on low for 4 hours. Love using the crock pot! Thanks for sharing.

—lrcpt

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Jan 06, 2013

I tried to make it, but used pumpkin pie mix and sweet and condensed milk. So it has a strong nutmeg and cinnamon taste. Other than that it was really good.

—I did it!

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2 Ratings

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Nutrition

Calories
315 kcal
16%

Carbohydrates
47.3 g
15%

Cholesterol
78 mg
26%

Fat
12 g
18%

Fiber
3.5 g
14%

Protein
6.5 g
13%

Sodium
378 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Pie Pudding

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 315
Calories from Fat: 108

% Daily Value *
Total Fat 12g 18 %
Saturated Fat 6.5g 32 %
Cholesterol 78mg 26 %
Sodium 378mg 15 %
Potassium 357mg 10 %
Total Carbohydrates 47.3g 15 %
Dietary Fiber 3.5g 14 %
Protein 6.5g 13 %
Sugars 35.2g
Vitamin A 172 %
Vitamin C 6 %
Calcium 26 %
Iron 20 %
** Thiamin 6 %
Niacin 16 %
** Vitamin B6 6 %
** Magnesium 13 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.