Oh my gosh, you have to try this Slow Cooker Pumpkin Pie Pudding—it’s like fall in a bowl! I first made this years ago when I was desperate for pumpkin pie but too lazy to deal with crust. (We’ve all been there, right?) The magic happened when I dumped everything into my trusty slow cooker and let it work its creamy, spiced wonders while I binge-watched holiday movies. Now it’s my go-to dessert for cozy nights and last-minute potlucks. No crust stress, no oven babysitting—just rich pumpkin goodness that makes your whole house smell like a cinnamon-scented dream. Trust me, once you try it, you’ll never go back to traditional pie!

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Why You’ll Love This Slow Cooker Pumpkin Pie Pudding

Okay, let me count the ways this dessert will steal your heart (and probably your waistline, but who’s counting?). First off, it’s crazy easy—dump everything in the slow cooker and walk away. No fussing with pie crust or worrying about overbaking. The texture? Imagine the creamiest pumpkin pie filling you’ve ever had, but somehow even more velvety because the slow cooker works its low-and-slow magic.

Here’s why it’s a game-changer:

Hands-off cooking: Set it and forget it while you tackle holiday chaos (or nap)
Fall party hero: Feeds a crowd without last-minute oven juggling
Comfort in every bite: Warm spices hug your tastebuds like your coziest sweater
No-fail method: Even my cousin who burns toast nailed this on her first try

Seriously—if pumpkin pie and crème brûlée had a baby, this would be it. And nobody needs to know you made it in pajamas!

Ingredients for Slow Cooker Pumpkin Pie Pudding

Listen up, because getting the right ingredients makes all the difference here! You’ll need:

1 (15 oz) can pumpkin puree – NOT pie filling (trust me, we want pure pumpkin magic here)
1 (12 oz) can evaporated milk – that rich, creamy base your pudding deserves
3/4 cup granulated sugar – I sometimes do half brown sugar for extra depth
1/2 cup biscuit mix – like Bisquick, our sneaky thickening agent
2 large eggs – room temp blends smoother
2 tbsp melted butter – because everything’s better with butter
1 tsp vanilla extract – the good stuff, not imitation
2 1/2 tsp pumpkin pie spice – or mix your own if you’re feeling fancy

See? Nothing weird – just pantry staples that transform into something magical!

Equipment You’ll Need

You’ll be shocked how little gear this recipe needs! Grab your 4-6 quart slow cooker (that’s the sweet spot), a big mixing bowl, and a trusty whisk—that’s it. I sometimes use a spatula to scrape every last bit of that creamy batter into the pot, but that’s just my obsessive side talking!

How to Make Slow Cooker Pumpkin Pie Pudding

Alright, let’s get cooking! This couldn’t be simpler, but I’ll walk you through each step because details matter when we’re creating pumpkin perfection.

Step 1: Prepare the Slow Cooker

First things first – grease that slow cooker like you’re buttering toast for your favorite person! I use either nonstick spray or rub softened butter all over the inside (edges included). This prevents any sad sticking situations. Pro tip: Do this even if you have a nonstick crock – better safe than scrubbing baked-on pumpkin later!

Step 2: Mix the Ingredients

Now the fun part! Dump all ingredients into a large bowl and whisk like you’re trying to win a baking contest. We want everything smooth as silk – no lumps allowed! The batter will be pourable but thick, kinda like pancake mix. If you see any stubborn biscuit mix clumps, keep whisking until they surrender. Taste? Oh go ahead, I won’t tell! Adjust spices if you’re feeling adventurous.

Step 3: Cook to Perfection

Pour that gorgeous orange batter into your prepared slow cooker, cover, and set it to low for 4-5 hours. No peeking for at least 3 hours – we’re building anticipation here! When the edges look set but the center still jiggles slightly, do the knife test: insert near the center – it should come out clean. If not, give it 15 more minutes. Remember, slow cookers vary, so yours might need a smidge more or less time.

When done, the top will be firm but underneath lies that dreamy pudding texture we’re after. The smell? Absolute autumn heaven!

Tips for the Best Slow Cooker Pumpkin Pie Pudding

Want to take your pumpkin pudding from good to “oh my gosh, give me the recipe!”? Here are my hard-earned secrets:

Don’t overmix – Once ingredients are combined, STOP whisking! Overworking the biscuit mix can make it gummy.
Spice it your way – Start with the recipe amount, then add more cinnamon or nutmeg halfway if you want extra warmth.
Watch the clock – Set a timer for 4 hours, then check every 15 minutes. Slow cookers run hot/cool differently!
Room temp eggs blend better – Take them out 30 minutes early to avoid chilly lumps in your batter.
The knife test never lies – If it comes out clean in the center, your pudding is ready – even if the timer says otherwise.

Remember: The edges will darken slightly – that’s normal and actually tastes amazing with vanilla ice cream!

Serving Suggestions for Slow Cooker Pumpkin Pie Pudding

Oh, the possibilities! I always serve this warm – straight from the slow cooker like a cozy pumpkin hug. Top it with a huge dollop of whipped cream (the kind that melts into dreamy swirls) or vanilla ice cream for that hot-cold contrast that’ll make you swoon. My uncle swears by crushed gingersnops on top, while I’m partial to toasted pecans for crunch. Want to get fancy? Drizzle with caramel or sprinkle with cinnamon sugar right before serving. Honestly? It’s spectacular even naked – just grab a spoon and dive in!

Storing and Reheating Leftovers

Here’s the beautiful part – if you somehow have leftovers (big “if” in my house!), this pudding keeps like a dream. Scoop it into an airtight container and refrigerate for up to 3 days. When the craving hits again, microwave individual portions for 30-45 seconds – just until warmed through. The texture stays gloriously creamy! Pro tip: Add fresh whipped cream after reheating so it doesn’t melt into sad puddles. Honestly? I’ve been known to eat it cold straight from the fridge at midnight… no judgment here!

Slow Cooker Pumpkin Pie Pudding Variations

Listen, I love the classic version, but sometimes you gotta shake things up! Here are my favorite ways to play with this recipe:

Chocolate lovers: Stir in 1/2 cup mini chocolate chips – they melt into gooey pockets of joy
Spice switcheroo: Try chai spices or cardamom instead of pumpkin pie spice
Coconut dream: Use coconut milk instead of evaporated milk for tropical vibes
Nutty twist: Fold in toasted chopped walnuts or pecans before cooking

The beauty is you can’t really mess it up – have fun making it your own!

Slow Cooker Pumpkin Pie Pudding FAQs

I get asked these questions ALL the time when I serve this pudding, so let me save you the trouble:

Can I use fresh pumpkin instead of canned?

Totally! You’ll need about 2 cups of homemade pumpkin puree (roast and blend those sugar pumpkins!). Just make sure it’s thick like the canned stuff – drain any excess liquid in cheesecloth first. Fresh pumpkin gives a slightly earthier flavor that I adore in autumn.

Why did my pudding curdle?

Ah, the dreaded curdle! This usually happens if the heat’s too high or you peek too often. Always cook on LOW – rushing this dessert is a crime against pumpkin-kind! Also, mixing room temperature ingredients helps prevent temperature shocks that cause separation.

Can I make this dairy-free?

Absolutely! Swap evaporated milk for full-fat coconut milk (the canned kind) and use vegan butter. The texture comes out silky smooth – my lactose-intolerant friends rave about this version!

How do I know when it’s done?

The edges should look set while the center jiggles slightly – like Jell-O that’s almost set. Insert a knife an inch from the edge; if clean, it’s ready. Remember, it firms up more as it cools!

Nutritional Information

Okay, let’s be real – we’re not eating pumpkin pudding for the nutrition, but here’s the scoop anyway! Per serving (about 1/6 of the recipe): roughly 280 calories, 10g fat, and 28g sugar. Obviously, this varies based on your exact ingredients (that extra whipped cream topping? No regrets!). But honestly? The cozy-factor alone makes it worth every bite!

Creamy Slow Cooker Pumpkin Pie Pudding with 5-Star Flavor

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A creamy, spiced pumpkin dessert made easily in your slow cooker.

Author: Kitchen Hub
Prep Time: 10 mins
Cook Time: 4-5 hours
Total Time: 4 hours 10 mins - 5 hours 10 mins
Yield: 6 servings 1x
Category: Dessert
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 (15 oz) can pumpkin puree
1 (12 oz) can evaporated milk
3/4 cup granulated sugar
1/2 cup biscuit mix (like Bisquick)
2 large eggs
2 tbsp melted butter
1 tsp vanilla extract
2 1/2 tsp pumpkin pie spice

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Instructions

Grease the inside of your slow cooker.
Whisk all ingredients in a large bowl until smooth.
Pour mixture into the slow cooker.
Cover and cook on low for 4-5 hours.
Check for doneness by inserting a knife; it should come out clean.
Let cool slightly before serving.

Notes

Serve warm with whipped cream.
Leftovers can be refrigerated for up to 3 days.
Do not overcook or the edges may dry out.

Nutrition

Serving Size: 1/6 of recipe
Calories: 280
Sugar: 28g
Sodium: 220mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg