Slow Cooker Pumpkin Pie Pudding Recipe

Introduction

This Slow Cooker Pumpkin Pie Pudding is a deliciously creamy and comforting dessert that captures the warm flavors of fall. Easy to prepare and perfect for busy days, it combines classic pumpkin pie spices with a tender, pudding-like texture.

Ingredients

• 1 can (15 ounces) pumpkin (not pumpkin pie filling)
• 1 can (12 ounces) evaporated milk
• 3/4 cup + 2 tablespoons sugar
• 1/2 cup biscuit/baking mix (such as Bisquick)
• 2 large eggs, beaten
• 2 tablespoons melted butter
• 2 ½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract

Toppings:

• Sweetened whipped cream or vanilla ice cream
• Cinnamon & sugar mixture

Instructions

1. Step 1: In a large bowl, combine the pumpkin, evaporated milk, sugar, biscuit mix, beaten eggs, melted butter, pumpkin pie spice, cinnamon, and vanilla extract. Stir until the mixture is smooth and well blended.
2. Step 2: Pour the mixture into a greased 3- or 4-quart slow cooker. Cover with the lid and cook on low heat for 4 to 6 hours, or until the pudding is set and firm to the touch.
3. Step 3: Serve warm with a scoop of sweetened whipped cream or vanilla ice cream. Sprinkle with cinnamon and sugar mixture on top, if desired, for an extra touch of sweetness and spice.

Tips & Variations

• For a richer flavor, use half-and-half instead of evaporated milk.
• Swap the biscuit mix for gluten-free baking mix to make this dessert gluten-free.
• Add chopped pecans or walnuts on top for extra crunch and texture.
• Use canned pumpkin pie spice if you don’t have individual spices on hand.

Storage

Store leftover pumpkin pie pudding in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warm, stirring halfway through. This dessert can be enjoyed warm or cold, depending on your preference.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, you can substitute cooked and pureed fresh pumpkin, but make sure to remove excess moisture by draining it well to maintain the right texture.

What slow cooker size is best for this recipe?

A 3- or 4-quart slow cooker works best to ensure even cooking without overflow. Larger slow cookers may result in a thinner pudding.

Slow Cooker Pumpkin Pie Pudding Recipe

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★★★★★

4.7 from 132 reviews

This Slow Cooker Pumpkin Pie Pudding is a warm, comforting dessert perfect for fall and holiday seasons. Made with canned pumpkin, evaporated milk, and classic pumpkin pie spices, this easy recipe requires minimal effort and results in a deliciously creamy pudding with all the flavors of traditional pumpkin pie, cooked gently in a slow cooker. Serve it topped with whipped cream or vanilla ice cream and a sprinkle of cinnamon sugar for a delightful treat.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 4 to 6 hours
• Total Time: 4 hours 10 minutes to 6 hours 10 minutes
• Yield: 6 to 8 servings 1x
• Category: Dessert
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Main Ingredients

• 1 can (15 ounces) pumpkin (not pumpkin pie filling)
• 1 can (12 ounces) evaporated milk
• 3/4 cup + 2 tablespoons sugar
• 1/2 cup biscuit/baking mix (Bisquick recommended)
• 2 large eggs, beaten
• 2 tablespoons melted butter
• 2 ½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract

Toppings

• Sweetened whipped cream or vanilla ice cream
• Cinnamon & Sugar mixture

Instructions

1. Combine Ingredients: In a large bowl, thoroughly mix the pumpkin, evaporated milk, sugar, biscuit/baking mix, beaten eggs, melted butter, pumpkin pie spice, cinnamon, and vanilla extract until the mixture is well combined and smooth.
2. Prepare Slow Cooker: Grease a 3 or 4 quart slow cooker pot well to prevent sticking. Pour the pumpkin mixture into the greased slow cooker, spreading it evenly.
3. Cook the Pudding: Cover the slow cooker with its lid and set it on low heat. Cook for 4 to 6 hours, checking after 4 hours for firmness. The pudding is done when it is set and a toothpick inserted comes out clean or with minimal moist crumbs.
4. Serve: Once cooked, serve the pumpkin pudding warm, topped with a scoop of sweetened whipped cream or a scoop of vanilla ice cream. Sprinkle with cinnamon and sugar mixture if desired for added flavor and crunch.

Notes

• Do not use pumpkin pie filling; use pure pumpkin puree for best results.
• Cooking times may vary depending on your slow cooker model; start checking at 4 hours.
• Greasing the slow cooker well helps prevent the pudding from sticking and makes removal easier.
• For a lower-fat version, use low-fat evaporated milk and reduce butter to 1 tablespoon.
• The pudding can be refrigerated after cooking and gently reheated before serving.
• If you prefer a firmer texture, cook closer to 6 hours, but avoid overcooking to prevent dryness.

Keywords: slow cooker pumpkin dessert, pumpkin pudding, fall dessert, easy slow cooker recipe, pumpkin pie pudding