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Slow-Cooker Pumpkin Pie Pudding Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 65 reviews
  • Author: Lisa
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow-Cooker Pumpkin Pie Pudding is a comforting and easy dessert that captures all the rich flavors of classic pumpkin pie with minimal effort. Using a slow cooker to gently cook the pudding produces a creamy, custard-like texture infused with warm pumpkin pie spices. Perfect for fall gatherings or a simple weeknight treat, this recipe delivers a delicious, hands-off dessert that can be served warm or chilled with whipped cream or vanilla ice cream.

Ingredients

Scale

Pumpkin Pudding Base

  • 1 can (15 ounces) pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup sugar
  • 1/2 cup biscuit/baking mix
  • 2 large eggs, beaten
  • 2 tablespoons butter, melted
  • 2–1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract

Toppings (Optional)

  • Sweetened whipped cream
  • Vanilla ice cream

Instructions

  1. Prepare the Pudding Mixture: In a large mixing bowl, combine the pumpkin, evaporated milk, sugar, biscuit/baking mix, beaten eggs, melted butter, pumpkin pie spice, and vanilla extract. Stir until the mixture is smooth and all ingredients are well incorporated.
  2. Grease the Slow Cooker: Lightly grease a 3-quart slow cooker with butter or non-stick spray to prevent sticking and make serving easier.
  3. Transfer Mixture and Cook: Pour the prepared pumpkin pudding mixture into the greased slow cooker. Cover with the lid and cook on low heat setting for 6 to 7 hours. Check with a thermometer to ensure the pudding reaches 160°F, confirming it is fully cooked and safe to eat.
  4. Serve: Once cooked, carefully remove the slow cooker insert. Spoon the pudding into serving dishes. If desired, top each serving with sweetened whipped cream or a scoop of vanilla ice cream for an extra decadent touch.

Notes

  • Cooking times may vary depending on your slow cooker model; checking the internal temperature with a thermometer ensures perfect doneness.
  • Using biscuit or baking mix helps to thicken the pudding, but self-rising or plain flour can be used with a pinch of baking powder.
  • For a richer flavor, substitute evaporated milk with half-and-half or light cream, adjusting sugar accordingly.
  • This pudding can be served warm straight from the slow cooker or chilled in the refrigerator for a firmer texture.
  • Store leftovers covered in the fridge for up to 3 days.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 220
  • Sugar: 22g
  • Sodium: 210mg
  • Fat: 7g
  • Saturated Fat: 3.5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 70mg

Find it online: https://yumyy.com/slow-cooker-pumpkin-pie-pudding-recipe/