Crockpot Pumpkin Pudding Recipe

Slow Cooker PUmpkin Pudding
Pumpkin Pudding. Photo: Diana Rattray
    435 min
Ratings

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