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Fall - Nutty Pumpkin Pie Pudding Recipe


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     Fall - Nutty Pumpkin Pie Pudding

Category   Desserts - Breads
Sub Category   None

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

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.

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