Slow Cooker Pumpkin Pie Pudding Recipe
Imagine welcoming the flavors of autumn with barely any effort at all — that’s the delightful promise behind Slow Cooker Pumpkin Pie Pudding. This dessert is sweet, creamy, and cozy, capturing all the nostalgia of pumpkin pie but ditching the stress of rolling out crusts. With simple ingredients you probably have on hand and a hands-off cooking method, it’s the perfect make-ahead treat for any occasion. And the best part? Your home fills with the irresistible aroma of fall spices while you go about your day!
Ingredients You’ll Need
This Slow Cooker Pumpkin Pie Pudding relies on a handful of pantry staples, each bringing something essential to the table. Every ingredient plays a special role, ensuring the final result is rich, flavorful, and perfectly spoonable.
- Pumpkin puree: Brings that unmistakable color and natural sweetness to the pudding—no substitutions for the real thing here.
- Evaporated milk: Makes the pudding ultra creamy without turning it heavy; it’s the secret to a luscious texture.
- Sugar: Sweetens lightly, balancing the earthy pumpkin just right—feel free to adjust to your personal taste.
- Eggs: These help the pudding set and add a silky richness throughout.
- Vanilla extract: Boosts both aroma and flavor, making every bite taste bakery-fresh.
- Unsalted butter (melted): Adds a touch of indulgence and helps meld all the other flavors together.
- Pumpkin pie spice: A must! This blend delivers those classic, warming notes we all crave in fall desserts.
- Bisquick mix: Adds body, which creates a pudding that mimics pie filling without the crust.
How to Make Slow Cooker Pumpkin Pie Pudding
Step 1: Prep Your Slow Cooker
Start by giving your 6-quart slow cooker a light coating of vegetable oil spray. This simple step means your pudding will scoop out easily later, with no sticky bits left behind!
Step 2: Combine the Ingredients
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, melted butter, pumpkin pie spice, and Bisquick mix. Whisk until completely smooth and well blended – no lumps allowed! The mixture will look a bit looser than classic pie filling, but that’s exactly what you want for pudding.
Step 3: Pour and Cover
Carefully pour the pumpkin mixture into your slow cooker, smoothing the surface if needed. Next, lay a clean kitchen towel over the top of the slow cooker, then put the lid in place. The towel will catch moisture, preventing it from dripping back onto the pudding, which makes a huge difference in texture.
Step 4: Set and Forget
Let the magic happen! Set the slow cooker to low and cook for 6 hours. No peeking – just let the Slow Cooker Pumpkin Pie Pudding gently bake until set and fragrant. You’ll know it’s ready when the edges look firm and the center jiggles just slightly (think: cheesecake).
Step 5: Cool and Serve
Once done, turn off the heat and let the pudding cool for 30 minutes before serving. This allows the flavors to meld and makes scooping neat and easy. Serve warm for extra coziness or chill for a firmer, custardy treat.
How to Serve Slow Cooker Pumpkin Pie Pudding
Garnishes
Top each serving of Slow Cooker Pumpkin Pie Pudding with a generous dollop of whipped cream, a sprinkle of extra pumpkin pie spice, or a few crunchy pecans. These little extras add a fun touch and extra flavor nuance with almost no effort.
Side Dishes
This pudding is wonderful solo, but pairing it with a hot cup of coffee, a mug of spiced tea, or even a scoop of vanilla ice cream can turn dessert into a real celebration. For gatherings, small butter cookies or ginger snaps make lovely company on the plate.
Creative Ways to Present
Try spooning Slow Cooker Pumpkin Pie Pudding into small mason jars or mini ramekins for easy, elegant individual servings. For potlucks or parties, layer pudding with crumbled shortbread cookies and whipped cream in parfait glasses for a playful twist on traditional pie.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Simply scoop your cooled pudding into an airtight container and refrigerate. It will happily keep for up to four days, making it the ultimate fall treat for whenever your craving strikes.
Freezing
If you’d like to make Slow Cooker Pumpkin Pie Pudding further ahead, let it cool completely before portioning into freezer-safe containers. Freeze for up to two months. Thaw in the fridge overnight, and stir gently before serving to restore its creamy consistency.
Reheating
To reheat, spoon the desired amount into a microwave-safe bowl and warm in 20-30 second bursts, stirring in between, until heated through. For larger amounts, gently warm in a saucepan over low heat, stirring often. Add a little extra evaporated milk if the pudding seems too thick.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure your homemade puree is as smooth and thick as store-bought to keep the Slow Cooker Pumpkin Pie Pudding from turning too watery.
Is there a substitute for Bisquick mix?
If you don’t have Bisquick, try an equal mix of all-purpose flour, a pinch of baking powder, and a tiny bit of salt. The pudding will still turn out beautifully.
Can I double the recipe?
Yes, but only if your slow cooker is large enough (at least 8 quarts). Keep in mind, the cooking time may need to increase by about an hour to ensure even setting throughout.
Does it matter if I use salted butter instead?
Salted butter is fine! Just know that a touch of extra salt can actually enhance the warming spices in Slow Cooker Pumpkin Pie Pudding, so it’s perfectly tasty.
Is this recipe gluten-free?
As written, it isn’t since Bisquick contains wheat. However, you can use a gluten-free baking mix in place of the Bisquick for an easy swap with delicious results.
Final Thoughts
If you love fall desserts but crave a fuss-free experience, I can’t recommend Slow Cooker Pumpkin Pie Pudding enough. There’s truly nothing like that first cozy, cinnamon-spiced spoonful, whether you serve it at a bustling gathering or keep it all for yourself! Don’t be surprised if it becomes your new seasonal tradition.
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Slow Cooker Pumpkin Pie Pudding Recipe
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this easy Slow Cooker Pumpkin Pie Pudding. Creamy and full of pumpkin spice, it’s the perfect dessert for any autumn gathering.
Ingredients
Pumpkin Pie Pudding:
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 tablespoon pumpkin pie spice
- 1/2 cup Bisquick mix
Instructions
- Spray the Slow Cooker: Coat a 6-quart slow cooker with vegetable oil spray.
- Mix Ingredients: In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, melted butter, pumpkin pie spice, and Bisquick mix until smooth.
- Pour and Cook: Transfer the mixture into the slow cooker, cover with a clean kitchen towel, and cook on low for 6 hours.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 233 kcal
- Sugar: 26g
- Sodium: 189mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 73mg
Keywords: Slow Cooker Pumpkin Pie Pudding, Pumpkin Dessert, Fall Recipe, Easy Dessert
