Slow Cooker Pumpkin Pie Pudding Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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
Find it online: https://miarosetti.com/slow-cooker-pumpkin-pie-pudding-recipe/
