Description

This Slow-Cooker Pumpkin Pie Pudding is a comforting, creamy dessert that captures all the flavors of classic pumpkin pie without the fuss of baking a crust. Made with pumpkin, evaporated milk, and pumpkin pie spice, it cooks slowly to perfection in a slow cooker, resulting in a richly spiced, custard-like pudding that’s perfect for fall gatherings or cozy nights.

Ingredients

Scale

Main Ingredients

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

Optional Toppings

Sweetened whipped cream
Vanilla ice cream

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Instructions

Combine Ingredients: In a large bowl, mix together the pumpkin, evaporated milk, sugar, biscuit/baking mix, beaten eggs, melted butter, pumpkin pie spice, and vanilla extract until well blended.
Prepare Slow Cooker: Grease a 3-quart slow cooker thoroughly with butter or nonstick spray to prevent sticking. Pour the pumpkin mixture into the greased slow cooker, spreading it out evenly.
Cook the Pudding: Cover the slow cooker with its lid and cook on the low setting for 6 to 7 hours, or until a thermometer inserted into the center reads 160°F. The pudding should be set but still moist and tender.
Serve: Once cooked, carefully remove the pudding from the slow cooker. Serve warm topped with sweetened whipped cream or vanilla ice cream, if desired, for an extra indulgent treat.

Notes

Use a biscuit or baking mix that contains baking powder for proper rising and texture.
Check for doneness near the 6-hour mark with a thermometer to avoid overcooking.
If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
For a dairy-free option, use evaporated coconut milk and substitute butter with a plant-based alternative.
Leftovers can be refrigerated for up to 3 days; reheat gently before serving.

Nutrition

Serving Size: 1/6 of recipe
Calories: 210
Sugar: 23g
Sodium: 180mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 3g
Protein: 5g
Cholesterol: 85mg