Slow-Cooker Pumpkin Pie Pudding Recipe

If you’re craving a cozy, fall-inspired dessert that almost anyone can make without breaking a sweat, you’re absolutely going to want to try this Slow-Cooker Pumpkin Pie Pudding Recipe. It’s one of those treasures I stumbled upon when I wanted pumpkin pie flavor without fussing over crust or oven timing. The slow cooker does all the work, and you end up with this silky, spiced pudding that my family literally goes crazy for. Trust me, once you try this, you’ll be hooked!

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Ingredients You’ll Need

This Slow-Cooker Pumpkin Pie Pudding Recipe is made from simple pantry staples that work beautifully together to give you that classic pumpkin pie taste in pudding form. I always make sure to grab good quality pumpkin puree and fresh eggs to keep it tasting fresh and smooth.

• Pumpkin Puree: I always use canned pumpkin instead of pumpkin pie filling for better control over spices and sweetness.
• Evaporated Milk: This adds creaminess without being too heavy like cream, perfect for pudding texture.
• Sugar: Sweetens the pudding just right; you can swap for brown sugar if you want a deeper flavor.
• Biscuit/Baking Mix: I prefer this over flour because it helps thicken the pudding evenly without lumps.
• Eggs: Beaten eggs help bind everything together and give it that silky custard feel.
• Butter: Melted butter adds richness and helps with a smooth texture.
• Pumpkin Pie Spice: This blend is key for that warm, festive flavor; fresh grinding spices can level it up even more!
• Vanilla Extract: A splash brightens up the dish and rounds out the spices beautifully.

Variations

I love that this Slow-Cooker Pumpkin Pie Pudding Recipe is totally customizable. Whether you want to lighten it up or amp up the decadence, there are simple ways to make it your own.

• Dairy-Free Option: I’ve swapped evaporated milk for coconut milk before, and it gives a lovely subtle coconut flavor that pairs wonderfully with pumpkin.
• Extra Spice Kick: Adding a pinch of ground ginger or nutmeg to the pumpkin pie spice mix can really deepen the warmth and complexity.
• Sweetener Swap: Try maple syrup or honey instead of sugar for a natural sweet touch that complements pumpkin beautifully.
• Add-ins: Sometimes I sneak in chopped pecans or mini chocolate chips on top for a fun texture twist.

How to Make Slow-Cooker Pumpkin Pie Pudding Recipe

Step 1: Mix All the Ingredients Together

Start by combining pumpkin puree, evaporated milk, sugar, biscuit mix, beaten eggs, melted butter, pumpkin pie spice, and vanilla extract in a large bowl. I like to whisk everything gently until it’s smooth and all the dry ingredients fully incorporate. This keeps your pudding silky with no weird lumps hiding anywhere – nobody wants bite-sized clumps in their dessert!

Step 2: Pour Into a Greased Slow Cooker

Give your 3-quart slow cooker a quick spray or rub with butter so the pudding won’t stick. Then pour your pumpkin mixture in evenly. This little step makes serving so much easier and cleanup a breeze. Plus, it helps the pudding cook more evenly without burning on the edges.

Step 3: Cook Low and Slow

Cover and cook on the low setting for 6 to 7 hours. I learned this timing works perfectly to get the pudding set through but still creamy. You can test doneness by inserting a thermometer – it should register about 160°F in the center. Resist the urge to open the lid too often; keeping the heat steady is what makes it smooth and silky. If your slow cooker runs hot, keep an eye around 6 hours to avoid overcooking.

Step 4: Serve Warm or Chill and Enjoy

Once it’s cooked, you can serve it right away, lusciously warm, or let it chill for a firmer pudding texture. I adore mine topped with a dollop of sweetened whipped cream or a scoop of vanilla ice cream to balance those pumpkin spices. It’s honestly just like having pumpkin pie in pudding form, without the crust fuss!

How to Serve Slow-Cooker Pumpkin Pie Pudding Recipe

Garnishes

I keep it classic with a generous swirl of sweetened whipped cream, sometimes dusted with a sprinkle of cinnamon for extra flair. On special occasions, I love adding a crunchy pecan praline topping to add texture contrast. Vanilla ice cream is also a fantastic cool complement if you want to turn this cozy dessert into something a bit more indulgent.

Side Dishes

Since this Slow-Cooker Pumpkin Pie Pudding Recipe is pretty rich, I often pair it with light, fresh fruit like sliced apples or pear slices for balance. It also makes a great ending to a casual dinner with roasted turkey or ham during the holidays—think of it as pumpkin pie’s mellow cousin in a comfy bowl.

Creative Ways to Present

For parties, I like to serve this pudding in individual mason jars with layers of graham cracker crumbs and whipped cream for a deconstructed pumpkin pie feel. It’s a fun way to dress it up and everyone gets their own portion. Another favorite is baking the cooled pudding briefly under the broiler with a brown sugar and pecan crumble for a crisp topping surprise.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 4 days. I’ve noticed the pudding firms up as it chills, so I like to bring it to room temperature or give it a quick warm-up before serving to bring back that creamy, custardy texture.

Freezing

Freezing is a great option if you want to make a big batch ahead. I portion it into freezer-safe containers, leaving some room for expansion. When I thaw it, I do so overnight in the fridge and then gently warm it up on the stove with a splash of milk to restore the creamy consistency.

Reheating

To reheat, I recommend using a low heat on the stove or microwave in short bursts, stirring in between. Adding a little milk or cream while reheating helps keep it smooth and prevents drying out, which I’ve found makes a huge difference compared to reheating straight.

FAQs

Final Thoughts

This Slow-Cooker Pumpkin Pie Pudding Recipe has become one of my absolute favorite kitchen secrets for cozy seasonal desserts. It’s incredibly straightforward, comforting, and has that nostalgic pumpkin pie warmth without the fuss. Whether you’re feeding family on a busy weekday or making something special for friends, I guarantee it will be met with smiles and requests for seconds. Give it a try—you might find your new go-to pumpkin treat!

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