Slow Cooker Pumpkin Pie Pudding
Pumpkin pie is one of the most popular holiday desserts, and I can understand why. But sometimes, I like to enjoy pumpkin pie without the hustle of having to worry about the crust. Here comes my Slow Cooker Pumpkin Pie Pudding – a decadent treat with big fall flavors.
This easy and delicious dessert is a holiday classic, a thicker dessert, more like bread pudding, but it tastes just like pumpkin pie. The lush flavor and succulent texture make me want to eat the whole thing. The warm, sweet spices and smooth, creamy custard are delightfully pleasing. The best part is that its so easy to make entirely in the crockpot.
Table of contents
My Slow Cooker Pumpkin Pie Pudding is a warm and festive twist on a classic favorite dessert. There’s nothing better than the smell of pumpkin and various spices cooked in the crockpot during the fall season.
If you’re like me, the best part of the pie is the filling. With this recipe, I get to enjoy that without having to deal with the crust! It’s creamy, perfectly sweet, and absolutely divine with different toppings like my homemade whipped cream.
Aside from being delicious, I love it that with this dessert on the menu, I can reduce the stress of holiday cooking. It only takes 10 to 15 minutes to prepare with just a handful of simple ingredients. Just mix up the ingredients, throw them in the pot, and after a few hours, you’ve got an amazing pudding waiting for you.
This is my go-to potluck dessert during the holiday season, because after its done cooking, I can just take the entire pot and go.
This goes great with turkey or ham for Thanksgiving, but it would also be scrumptious with my tender and moist pumpkin pot roast. This meat is so mouthwatering, that it actually melts in your mouth.
Why you will love this recipe
- Tastes like pumpkin pie: This is the best part of pumpkin pie. The filling without the crust! Only it is thicker, so it is more like bread pudding. Perfect for adding toppings to like ice cream, nuts, or candy. Sure, pie is delicious, but this is so much easier, faster to prepare, and fun to eat.
- Unique dessert: Don’t be like everyone else bringing pumpkin pie, green bean casserole, and sweet potato casserole to the holiday party. Take this unique pumpkin pie pudding and everyone will be asking for the recipe. I usually make extra so there is plenty just in case. Don’t worry about leftovers. It freezes well.
- The perfect potluck dessert: Speaking of taking it to parties, this is the perfect potluck dessert because it is already in a pot. Just take the slow cooker with you to the party and plug it in. That way, it can stay warm and delicious while everyone enjoys it.
What you’ll need to make slow cooker pumpkin pie pudding
Special items
- Slow cooker – I use a three-quart slow cooker.
- Bowls
- Cooking utensils
Ingredients
- Pumpkin puree – Canned pumpkin puree is fine. However, I have a recipe for homemade pumpkin puree that is so easy and pure, that anyone can do it in minutes.
- Evaporated milk – Be sure to get evaporated milk and not condensed milk. The latter has lots of sugar in it and is thick with a rich caramelized taste. Evaporated milk is unsweetened and airier with a light texture.
- Large eggs – The pudding needs large eggs for thickening and richness as well as to bind the fats and liquids together.
- Brown sugar – Light or dark brown sugar will work. I prefer dark brown sugar as it makes the pudding richer and more caramelized.
- Pure vanilla extract – For a deep and complex vanilla flavor to enhance the pumpkin pudding.
- Melted unsalted butter – Unsalted butter lets the natural butter flavor shine without being overtaken by the salt. Melted butter makes it richer and adds more flavor.
- Pumpkin pie spice – Make it yourself with cinnamon, ginger, nutmeg, cloves, and allspice, or buy it premade from the store. I prefer to make my own because I can control the amount of each spice that goes into it.
- Bisquick mix – Not only does Bisquick contain flour and baking powder to thicken the pudding, but it also has some shortening to make the pudding smoother and softer.
How to make slow cooker pumpkin pie pudding?
- Line the pot: First, I spray the slow cooker with non-stick baking spray. A slow cooker liner could also be used. However, I find that scooping the pudding from the pot can sometimes rip the liner.
- Mix the ingredients: Then, all the ingredients go into a large bowl where I whisk them until they are smooth and well combined.
- Cook and serve: Now, I cover the pot and let it cook for four hours (or until it is set) on low. Do NOT cook it on high. Then, serve with cinnamon or brown sugar on top.
Expert tip
Why does Bisquick work better in this recipe?
I prefer something other than buying baking mixes from the store. I like to use flour and other pure ingredients. However, Bisquick just makes sense for this recipe. It has the ingredients for everything needed, from leavening to thickening. Not only does it include flour, baking powder, and salt, but it also has some shortening for a softer, creamier, moister, and fluffier texture.
Of course, if the store is out of Bisquick or you just do not want to use it, replacing it would be fine too. It is just a little bit more work. To replace the half a cup called for in this recipe, it would be one cup of all-purpose flour, one and a half teaspoons of baking powder, ¼ teaspoons of salt, and one tablespoon of shortening or butter.
The reason I find that Bisquick works better is the margin for error. Having to measure out all the extra ingredients and cut in the cold shortening or butter can mess up what is supposed to be a very simple and easy recipe. If Bisquick is unavailable, other brands like Krusteaz, Jiffy, or any other baking mix exist. In fact, pancake mix will also work.
Recipe variations and add-ins:
- Add more spices: Add other spices to the mix including star anise, mace, ginger, cardamom, and allspice.
- Make sweet potato pie: Pumpkin is great but sometimes it is fun to use something different. Sweet potatoes are sweet too. Try using canned sweet potatoes or fresh would work too.
- No sugar: Instead of sugar, use honey or maple syrup to sweeten this pudding.
- Decorate: Dress up the pudding for the holidays with candy corn, chocolate shavings, sprinkles, or coconut.
- Go nuts: Another way to top this pudding is with chopped walnuts, candied pecans, or slivered almonds.
Serving suggestions:
This is a scrumptious pudding to go with Thanksgiving dinner, but it can also be served in other ways.
- I like to top it with a scoop of vanilla ice cream and a drizzle of my caramel sauce. This is an amazing and decadent dessert that will impress everyone.
- Take it to the family picnic with a side of graham crackers to crumble on top. Gingersnap cookies would also be incredible.
- Serve this pudding with a glass of my creamiest pumpkin pie smoothie made with Greek yogurt and coconut milk.
- Or have it with a glass of Chardonnay, Chenin Blanc, Gruner Veltliner, or Rhone blend.
- Instead of serving it with the traditional whole turkey, try it with this orange cranberry turkey breast.
Frequently asked questions
One of the best tips I can offer is to put a clean kitchen towel or paper towel under the slow cooker’s lid. They will catch the condensation drips from falling into the pudding. This could be an issue with the size of the slow cooker, too.
I use a three-quart slow cooker, and it works well for this amount of ingredients. If the recipe doubles or triples, I suggest using a six-quart slow cooker.
It could be that it needs to cool. If it is still not thick enough after it cools, try mixing one tablespoon of cornstarch with two tablespoons of water. Stir until the cornstarch is dissolved, and then mix it into the pudding.
Reheat it for another 10 minutes or until it thickens. Arrowroot is another great choice, but it also has to be combined with two parts of liquid before adding it to the pudding.
Is it possible that it was set on high rather than low? Making this on high will burn the edges of the pumpkin pudding before setting it in the middle. Or it was cooked too long.
Either way, it will still taste scrumptious in the middle anyway. Some slow cookers cook hotter than others or have hot spots in them. It may be time for a new one.
I typically just go by how it looks and feels. It should be set like pumpkin pie, only a little bit jigglier. It will have resistance when your hand touches it. Try using the toothpick test, too. If a toothpick inserted into the middle of the pudding comes out mostly clean, it should be done.
But the most precise way to tell is with an instant-read thermometer. The internal temperature should be about 170 degrees F when it is finished.
How to store:
- Refrigerate: This pudding can be kept safe and sound in the fridge for up to a week in an airtight container.
- Freezing: To freeze, pour it into an aluminum container and wrap it in foil. Then, wrap that in plastic wrap several times and it can stay frozen for up to two months.
- Defrost: Thaw in the refrigerator overnight for the best taste and texture.
- Reheating: It can be reheated in the oven for 10 minutes or in the microwave for 60 to 90 seconds.
More delicious Thanksgiving recipes:
Don’t you just love effortless desserts like I do? The kind you can put together in a jiffy when surprise guests come over during the holidays, or you’re just craving something sweet. For more easy Thanksgiving treats, check out my Pumpkin Pie, Pecan Pumpkin Cheesecake, or Sweet Potato Casserole.
Recipe tips:
- DO NOT cook this dish on high. It must be cooked on low, or the edges will burn.
- Also, to prevent skin from forming on top, cover the top with plastic wrap laid directly on the surface of the pudding.
- To make cleanup easier, spray the pot with non-stick baking spray. A liner is also fine, but I find that they tend to rip when scooping out the pudding.
- Place a kitchen towel or paper towel under the lid to prevent condensation from dripping into the pudding.
- If the pudding is runny, thicken it with cornstarch or arrowroot. Do not use Bisquick or it may be salty.
- When it is done, the pudding will look and feel set like pumpkin pie. It will also have an internal temperature of 170 degrees F.
Slow Cooker Pumpkin Pie Pudding
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3/4 cup brown sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter melted
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon ginger powder
- 1/2 cup Bisquick mix
Instructions
- Spray a 6-quart slow cooker with non-flavored oil spray.
- Whisk all the listed ingredients in a large bowl until they are well combined and smooth.
- Cover with the lid and cook on low for 4- 6 hours or until set. DO NOT COOK ON THE HIGH SETTING.
- Serve with whipped cream or vanilla ice cream sprinkled with cinnamon and brown sugar.