Ingredients

The following ingredients have 8 Servings
  • 1 15 ounce can pumpkin, not pumpkin pie filling
  • 12 ounces evaporated milk
  • 3/4 cup granulated sugar, 5.5 ounces
  • 1/2 cup <a href="/recipes/homemade-bisquick-mix-recipe/">dry baking mix</a>, such as bisquick (see notes for gluten free option)
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted, 1 ounce
  • 2 teaspoons <a href="/recipes/pumpkin-pie-spice-recipe/">pumpkin pie spice</a>
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • marshmallows
  • whipped cream
  • ice cream
  • chocolate fudge sauce

Instruction

  • Lightly grease the inside of a 3-quart slow cooker with non-stick cooking spray, butter, or oil. Add all ingredients except for garnishes and whisk to combine. Turn slow cooker on and cook on low power for 4-6 hours, or until pudding is golden brown on top, the inside has set and the internal temperature reaches 160&deg;F. To prepare like the photos in this post: Use a spoon to lightly scrape the fully cooked portion of the pudding to the side (or scoop it into a bowl for eating later!). Fill dessert glasses or ramekins 3/4 full with pudding. Use the back of a spoon to smooth the tops. Instead of individual serving glasses, you could also spoon entire contents of pudding from the slow cooker into a 1 quart serving dish. Arrange marshmallows on top of pudding. Use a kitchen torch to toast the marshmallows until brown (or place the dishes on a sheet pan under the broiler of your oven for 1-2 minutes, but watch them carefully so that they don&#39;t burn. Allow marshmallows to cool slightly, then drizzle chocolate fudge sauce over the tops of the marshmallows. Serve immediately.&nbsp;