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Fall - Nutty Pumpkin Pie Pudding Recipe

   
 

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     Fall - Nutty Pumpkin Pie Pudding

Fall - Nutty Pumpkin Pie Pudding

Category   Desserts - Breads
Sub Category   None

Ingredients
Nonstick Cooking Spray
1 -15 oz. can pumpkin
1 -5 oz. can evaporated milk
1/3 c. sugar
2 T. pumpkin pie spice
1 -1 layer size yellow cake mix
1 c. pecans or walnuts, toasted and chopped
1/4 c. butter, melted
Cool Whip
 

Instructions
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
In a medium bowl stir together cake mix, nuts, and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
Cover and cook on high-heat setting for 2 1/2 hours. Remove crockery liner from cooker, if possible, or turn off cooker. Cool, uncovered, for 30 minutes.
To serve, spoon warm pudding into dessert dishes. If desired, servings with dessert topping.


Originally Submitted
10/21/2012





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