Prep Time: 15 minutes
Cook Time: 7 hours
Total Time: 7 hours, 15 minutes
Ingredients:
- 15 oz. can solid pack pumpkin
- 12 oz. can evaporated milk
- 3/4 cup brown sugar
- 1/2 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 2 eggs, beaten
- 2 Tbsp. butter, melted
- 2 tsp. pumpkin pie spice
- 1 pie crust (not placed in pie pan)
- 2 Tbsp. sugar
Preparation:
Transfer to a 3-quart crockpot coated with nonstick cooking spray. Cover crockpot and cook on LOW for 5-7 hours, until pudding is set when lightly touched with finger.
Meanwhile, preheat oven to 375 degrees F. Unfold refrigerated pie crust (or make your own crust) and let stand at room temperature for 20 minutes. Gently roll out crust on lightly floured surface until slightly thinner. Using cookie cutter (try turkeys, leaves, pumpkins!) cut out small cutouts. Place on ungreased cookie sheet and sprinkle with sugar.
Bake crust cutouts at 375 degrees F for 8-9 minutes, until cutouts are light golden brown. Remove from cookie sheet and cool on wire rack. Serve pudding warm or cool, garnished with a pie crust cutout to 'fake' pumpkin pie! Or you can crumble up purchased sugar cookies or shortbread and sprinkle those on top of the pudding, so each bite tastes just like real pumpkin pie. Oh, and whipped cream is necessary too. Serves 8
Note: The time for cooking this pudding will vary with the size of your crockpot. If the crockpot is filled less than half full, cook on low for 3-4 hours. If it's filled between one-half and two-thirds, cook on low for 5-7 hours. The temperature of the pudding should be 170 to 175 degrees F. Let cool for at least one hour before serving. Refrigerate leftovers.
