- 8
- 20 mins
- 170 mins
Ingredients
- Nonstick cooking spray
- 1 15 ounce can pumpkin
- 1 5 ounce can evaporated milk (2/3 cup)
- 1/3 cup sugar
- 2 tablespoons pumpkin pie spice
- 1 1-layer-size yellow cake mix
- 1 cup pecans or walnuts, toasted and chopped
- 1/4 cup butter, melted
- Frozen whipped dessert topping, thawed (optional)
Preparation
Step 1
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray or line the slow cooker with a disposable liner. 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.