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. It is basically a crustless pumpkin pie fixed in the slow cooker.
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.
How to Make Pumpkin Pie Pudding in the Slow Cooker
Scroll to the bottom of the post for the full recipe!
In a large mixing 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.
Love pumpkin as much as we do? Search pumpkin on our site for all of our recipes featuring this fall classic. Also, check out Our Best Recipes featuring pumpkin over at Recipes That Crock!
Linking up to Weekend Potluck.
- 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
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 until thermometer reads 160 degrees.
Serve with whipped cream or vanilla ice cream.