A Creamy, Delicious Slow Cooker Pumpkin Pie Pudding Recipe
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This Slow Cooker Pumpkin Pie Pudding is a dump, mix and go dessert perfect for those holidays when you are busy getting lunch on the table. This dish is basically a crustless pumpkin pie fixed in the slow cooker. Add a big dollop of whipped cream and it’s a decadent treat.
Slow Cooker Pumpkin Pie Pudding
This pumpkin pudding recipe is from the cookbook – Fix It and Forget It – one of our favorites! Don’t you just love these recipes – the ones that you can just mix up, put on to cook and come back to a delicious dish ready to serve.
In our family, we love anything pumpkin and anything slow cooker. So Barbara knew this recipe would fit right into our holiday menu line-up. This dish is perfect for those in your life that always eat the filling out of the pumpkin pie but leave the crust!
Ingredient List
- Pumpkin Puree
- Evaporated Milk
- Sugar
- Boxed Buttermilk Baking Mix (Bisquick)
- Large Eggs
- Butter
- Ground Cinnamon
- Nutmeg
- Ground Ginger
- Vanilla Extract
How to Make Crustless Pumpkin Pie Pudding in the Crock Pot
- In a large bowl, combine the pumpkin, evaporated milk, sugar, buttermilk baking mix, eggs, butter, cinnamon, nutmeg, ginger and vanilla.
- Spray your slow cooker liner generously with non-stick cooking spray.
- Pour the pudding mixture into the crock pot and cover with the lid. Cook for 6-7 hours.
- When this pumpkin pie pudding is baking in the crock pot, it almost looks like a cake. Once you turn off the heat, the dish settles into a pudding.
- This recipe isn’t overly sweet which makes it a perfect partner for whipped cream or vanilla ice cream. Try it warm with vanilla ice cream or cold with whipped cream.
Storage Instructions
Let leftovers cool completely. Store in an airtight container in the fridge.
Scroll to the bottom of the post for the full recipe!
Recipe FAQs
- Use any of your favorite pumpkin pie spices. They have a store-bought blend, or make your own. Allspice, cloves, ginger, nutmeg and cinnamon are good options.
- When it’s done, it will resemble a cake that’s not quite fully baked dry.
- Serve warm, or chill in the refrigerator and serve cold.
- The texture is that of pumpkin pie (with no crust).
More Pumpkin Recipes
Love pumpkin as much as we do? Here are a few of our favorites. Also, check out Our Best Recipes featuring pumpkin over at Recipes That Crock!
- Pumpkin Chocolate Chip Muffins
- Grandma’s Pumpkin Chiffon Pie
- Vintage Spiced Pumpkin Cake
- Pumpkin Crunch
- Frozen Pumpkin Delight
Linking up to Weekend Potluck.
Linking up to Meal Plan Monday.
Slow Cooker Pumpkin Pie Pudding
Ingredients
- 15 oz. solid pack pumpkin
- 12 oz. evaporated milk
- 3/4 cup sugar
- 1/2 cup buttermilk baking mix
- 2 eggs beaten
- 2 Tablespoons butter melted
- 1 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 2 teaspoons vanilla
Instructions
- Mix together all ingredients.
- Pour into slow cooker insert that has been generously sprayed with nonstick cooking spray.
- Cover and cook on low for 6 to 7 hours (or high for around 3 hours) or until thermometer reads 160 degrees.
- Serve with whipped cream or vanilla ice cream.
Notes
- Use any of your favorite pumpkin pie spices. They have a store-bought blend, or make your own. Allspice, cloves, ginger, nutmeg and cinnamon are good options.
- When it’s done, it will resemble a cake that’s not quite fully baked dry.
- Serve warm, or chill in the refrigerator and serve cold.
Nutrition
