Slow Cooker Pumpkin Pie Pudding
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.
Prep Time5 minutes mins
Cook Time6 hours hrs
Total Time6 hours hrs 5 minutes mins
Course: Dessert
Cuisine: American
Keyword: crustless pumpkin pie, pumpkin pie pudding, slow cooker pumpkin pie pudding
Servings: 6
Calories: 301kcal
Author: Barbara
- 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 high for around 3 hours) or until thermometer reads 160 degrees.
Serve with whipped cream or vanilla ice cream.
- 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.
Love pumpkin? Try Grandma's Pumpkin Chiffon Pie.
Calories: 301kcal | Carbohydrates: 43g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 246mg | Potassium: 354mg | Fiber: 2g | Sugar: 34g | Vitamin A: 11361IU | Vitamin C: 4mg | Calcium: 196mg | Iron: 2mg