I love anything pumpkin, but I’ve already made this abundantly clear. This dessert is really like eating a thicker, less custard-y version of pumpkin pie filling. It’d be the perfect dish to bring to any Hallowe’en or Autumnal event.

PUMPKIN PIE PUDDING
15 oz. pumpkin (I used fresh pumpkin – directions here)
12 oz. milk (almond milk would be a fab alternative)
3/4th c. sugar (I recommend brown)
1/2 c. baking mix/biscuit mix
2 eggs, beaten
2 TBS melted butter
pumpkin pie spice (to taste)
cinnamon (to taste)
2 tsp. vanilla

Combine all of the ingredients in a large bowl.
Transfer to a slow cooker (crock-pot) coated with nonstick cooking spray.
Cover and cook on low for 3 hours
Serve in bowls topped with whipped cream.

This was incredibly decadent and super easy, and my only regret is not having whipped cream handy (or the ingredients to make it) because it would have only benefited from it.

Sorry, at this time I do not know how to make this without a slow cooker.