Slow Cooker Halloween Pudding Recipe
This pudding came about when I discovered that I had purchased a package of marshmallow pies to use them in a Halloween recipe, but got too busy and the box sat on my pantry shelf long enough that the pies were so stale they were inedible. As I usually do with stale (but not rancid smelling, of course) cookies, I decided to put them in the slow cooker with a custard mixture and make a pudding. I noticed that on the same shelf with the marshmallow pies there was a package of orange slices that had been long forgotten and had gone rock hard. Since I was just gambling with stale ingredients anyway, I threw them in the pudding so it would be orange and black, hoping that the slow cooking would soften the orange slices. The result was actually amazing, and while you may not have stale ingredients on your pantry shelves, you can make this pudding with fresh ingredients as I did the second time and it was even better.
I’m serving this Slow Cooker Halloween Pudding at my annual Halloween BOO-ffet. Everyone who tasted the original loved it; the textures are unique: chewy orange with cake-like chunks in a creamy custard (sort of like bread pudding without the soggy). You can top this pudding with either sweetened whipped cream or a custard sauce, and your ghosts, goblins, and monsters will drool.
8 chocolate marshmallow pies, such as Little Debbie, (12.1 ounce package)
2 cups orange slices candy
1/4 cup sugar
2 cups milk
2 tablespoons frozen orange juice concentrate
- Spray the inside of a 2 1/2 - 3 quart slow cooker with non-stick spray.
- Open the marshmallow pies and cut each into six pieces.
- Place half of the marshmallow pie pieces in the crock; sprinkle 1 cup orange slices over; repeat.
- Measure the eggs, sugar, milk, and orange juice concentrate into a blender container; blend until smooth and pour over the marshmallow pies and orange slices.
- Cover the slow cooker, turn it to the low setting, and let cook 3-5 hours or until the center is set.
- When the pudding is set, tilt the lid to let excess moisture evaporate. Serve with sweetened whipped cream or custard sauce.
Amount Per Serving
Calories 363 Calories from Fat 73
Percent Total Calories From Fat 20% Protein 6% Carb. 74%
Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 94 mg
Sodium 150 mg
Total Carbohydrate 67 g
Dietary Fiber 0 g
Sugars 45 g
Protein 5 g
Vitamin A 4% Vitamin C 7% Calcium 0% Iron 2%
Editor's Picks Articles
Top Ten Articles
Content copyright © 2021 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.