Slow-Cooker Pumpkin Pie Pudding Recipe

If you’re looking for a cozy, hands-off dessert that feels like autumn in every bite, you *have* to try this Slow-Cooker Pumpkin Pie Pudding Recipe. It’s one of those gems that I stumbled upon when I wanted pumpkin pie vibes without the fuss of the crust — and honestly, it turned out better than I ever imagined. The slow cooker does all the work, giving you creamy, perfectly spiced pudding that’s great for holiday dinners or a midweek treat. Stick with me, and I’ll share all my tips so you can nail this foolproof, comforting dessert every time.

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Ingredients You’ll Need

This recipe strikes the perfect balance of creamy and spiced, and every ingredient plays a role in creating that luscious texture you’ll love. Don’t worry — you probably have most of these pantry staples already!

• Pumpkin: I use canned pumpkin puree for convenience; it creates a silky texture that’s consistent each time.
• Evaporated milk: This adds richness without being overly heavy like cream would.
• Sugar: Classic granulated sugar sweetens just right—feel free to tweak based on your sweetness preference.
• Biscuit/baking mix: This might sound odd, but it helps the pudding set beautifully without needing flour or cornstarch.
• Eggs: Beaten eggs give the pudding its structure and velvety consistency.
• Butter: Melted butter adds that indulgent touch and helps everything meld.
• Pumpkin pie spice: The star of the flavor show — a blend of cinnamon, nutmeg, ginger, and cloves.
• Vanilla extract: Enhances flavor depth and balances the spices perfectly.

Variations

One of the things I love about this Slow-Cooker Pumpkin Pie Pudding Recipe is how easy it is to make your own tweaks — it’s like a blank canvas for pumpkin lovers.

• Dairy-free version: I swapped evaporated milk with canned coconut milk once, and it added a lovely tropical twist while keeping it creamy.
• Spice it up: If you want a little extra kick, try adding a pinch of ground black pepper or extra ginger — it’s surprisingly delicious!
• Sweetener swap: Use maple syrup or honey instead of sugar for a deeper sweetness that pairs beautifully with pumpkin.

How to Make Slow-Cooker Pumpkin Pie Pudding Recipe

Step 1: Mix it all together

Start by combining the pumpkin, evaporated milk, sugar, biscuit mix, beaten eggs, melted butter, pumpkin pie spice, and vanilla extract in a large bowl. I like to whisk everything together until it’s smooth to avoid any lumps—this makes a big difference in the final pudding texture.

Step 2: Transfer to the slow cooker and cook low and slow

Grease your 3-quart slow cooker well — this pudding is quite set and sticky, so a thin layer of butter or non-stick spray prevents it from sticking. Pour in the mixture, cover, and cook on low for about 6 to 7 hours. I usually test it with a thermometer; when it hits 160°F, you’re good to go! If you don’t have one, just make sure the top looks firm and set but still a bit wobbly in the center.

Step 3: Serve warm or chilled with your favorite toppings

I adore this pudding served warm with a dollop of whipped cream, but my family sometimes prefers it cold, topped with vanilla ice cream. Either way, it’s always a crowd-pleaser!

How to Serve Slow-Cooker Pumpkin Pie Pudding Recipe

Garnishes

For garnishes, I’m all about the classics: a generous swirl of sweetened whipped cream or a scoop of vanilla ice cream is perfect. Sometimes I sprinkle a little extra cinnamon or nutmeg on top for that extra cozy aroma. Toasted pecans or a drizzle of caramel sauce are also great if you want to get fancy.

Side Dishes

This pudding makes a lovely dessert following comfort meals like roasted turkey or maple-glazed ham. I’ve also paired it with a hot cup of spiced chai tea or coffee for simple afternoon treats that feel indulgent.

Creative Ways to Present

For special occasions, I like to serve the pudding in individual ramekins or mason jars, topped with mini ginger snaps and a sprig of fresh mint — it makes for a charming presentation that guests love. You can even layer it like a trifle with crushed gingersnap cookies and whipped cream for a show-stopping look.

Make Ahead and Storage

Storing Leftovers

I store my leftover pudding in an airtight container in the fridge for up to 3 days. It thickens a bit when chilled but reheats beautifully — just add a splash of milk when warming to bring back the creamy texture.

Freezing

I’ve frozen this pudding in small portions before, wrapped tightly to prevent freezer burn. When thawed in the fridge overnight, it’s just as tasty, though the texture may be slightly softer. It’s a great way to have pumpkin dessert on hand anytime!

Reheating

To reheat, microwave individual portions on medium power or warm gently in a saucepan over low heat, stirring frequently. A splash of milk or cream helps loosen it up without watering it down.

FAQs

Final Thoughts

This Slow-Cooker Pumpkin Pie Pudding Recipe has become my go-to comfort dessert, especially when I want something warm and inviting but don’t want to fuss over traditional pie crust. It’s perfect for busy days, potlucks, or when you just crave pumpkin spice without the work. I hope you enjoy making and eating it as much as my family does — it’s truly a cozy hug in a bowl. Give it a try, and let me know how it turns out for you!

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