Pumpkin Pudding

Today in New Jersey, we finally had some Autumn weather!  Do you know what that meant for me?  I took it to the kitchen and decided I needed a little pumpkin in my life, but what could I make?  I have been strapped for time lately because the pup had surgery last week and has needed a lot of care and extra attention, so it had to be something quick.  I decided on some Pumpkin Pudding.  What is that you ask?  Well only one of the most delicious desserts of all time.

Exhibit A...

Okay, so it isn't the best photo I've ever taken but trust me it was delicious.  If you make it, let me know how you like it!  ENJOY!

Pumpkin Pudding

"Bisquick" Mix

1 cup of flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon oil (oil of your choice - I used a very light olive)

Mix all ingredients together and save for the next step.


Pumpkin Pudding

1 (15 oz) can of pumpkin puree (not pie filling)
1 tablespoon pumpkin pie spice
2 teaspoons vanilla extract
12 oz of your milk of choice (I used almond)
3/4 cup sugar
1/2 cup of the "Bisquick" mix
2 tablespoons of butter (I used Earth's Balance coconut)
2 "eggs" (I use a specific egg replacer)

Spray your slow cooker with a non-stick spray.  Combine all ingredients using a hand mixer.  Pour mixture into the slow cooker.  Cook on LOW 6-8 hours or HIGH for 3-5.

xx- Jill