Nutty Pumpkin Pie Pudding

After checking out, Better Than Mom's Slow Cooker Recipes from our local library, I tried one of the recipes on the Farm Girl Group. It was very sweet and at some point I want to give the recipe a makeover to make it a wee bit healthier. That said, while it was very sweet and rich, it was also very good.

Nutty Pumpkin Pie Pudding

Non-Stick Cooking Spray

1- 15 oz can pumpkin (I used a pint of frozen pumpkin that I put up last fall.)
1 -5 oz. can (2/3 cup) evaporated milk
1/3 cup sugar
1 Tbsp. pumpkin pie spice (you will use another Tbsp. in the topping.)

1 layer size yellow cake mix (I used a white cake mix.)
1 cup pecans or walnuts toasted and chopped
1/4 cup butter melted
1 Tbsp. pumpkin pie spice

Lightly coat a slow cooker (at least 3 1/2 qt capacity) with cooking spray.
In cooker stire together pumpkin, evaporated milk, sugar and 1 tbsp. pumpkin pie spice.

In medium bowl stir together the dry cake mix, nuts and remaining 1 Tbsp. pumpkin pie spice. Sprinkle dry mixture over the pumpkin mix in the slow cooker.

Drizzle melted butter over the cake mixture.

Cover and cook on high-heat setting for 2 1/2 hours. Turn off cooker and let stand uncovered for 30 minutes. (I left it covered with no problems.)

To serve spoon warm pudding into bowls, top with whipped cream, dessert topping or ice cream.