Crockpot Pumpkin Pudding Recipe

Slow Cooker PUmpkin Pudding
Pumpkin Pudding. Photo: Diana Rattray
  • 7 hrs 15 mins
  • Prep: 15 mins,
  • Cook: 7 hrs
  • Yield: 6 Servings

This crock pot pumpkin pudding is super easy, and pumpkin pie spice and vanilla flavor it perfectly. It's like a pumpkin pie without the crust.

Top servings off with a scoop of freshly whipped cream or thawed whipped topping. Sprinkle cinnamon sugar or vanilla sugar over the whipped cream.

What You'll Need

  • 1 can (15 ounces) pumpkin puree 
  • 1 scant tablespoon pumpkin pie spice
  • 2 teaspoons vanilla
  • 1 can (12 ounces)  evaporated milk 
  • 3/4 cup sugar
  • 1/2 cup biscuit baking mix (see substitute flour mixture below)
  • 2 tablespoons butter
  • 2 large eggs
  • Garnish: whipped cream or whipped topping
  • Optional: cinnamon-sugar (see below)

How to Make It

Spray the slow cooker crock with non-stick spray or lightly oil the inside.

In a mixing bowl with an electric mixer on low, combine Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.

Pour the mixture into the prepared crockpot.

Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
Spoon into cups and top with whipped topping or a lightly spiced whipped cream.

Serves 6.

Tips and Variations

Homemade Pumpkin Pie Spice: Combine 2 teaspoons of cinnamon with 1 teaspoon of ground ginger, 1/2 teaspoon of ground allspice, and 1/2 teaspoon of ground nutmeg. Makes about 4 teaspoons.

Substitute for biscuit baking mix: Combine 1/2 cup of flour with 3/4 teaspoon of baking powder, and a pinch of salt. 

Cinnamon Sugar: Combine 2 tablespoons of granulated sugar with 1/2 teaspoon of ground cinnamon.

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