Why You’ll Love This Recipe

I love this recipe because it gives me the familiar flavor of pumpkin pie with much less work. I don’t need to roll pastry, prepare a crust, or carefully transfer a pie in and out of the oven.

I also like how convenient it is during the holidays. While my oven is occupied with other dishes, I can prepare dessert in the slow cooker and leave it to cook until the center is set.

The combination of pumpkin, cinnamon, ginger, nutmeg, and cloves gives me plenty of warm fall flavor, while evaporated milk creates a rich and creamy pudding texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (15 ounces) pumpkin puree
1 can (12 ounces) evaporated milk
¾ cup packed brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
1 teaspoon vanilla extract
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
¼ teaspoon salt
Whipped cream, optional for serving
Chopped pecans, optional for serving
Ground cinnamon, optional for serving

Directions

I lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray.
I add the pumpkin puree and brown sugar to a large mixing bowl and whisk them together until smooth.
I add the eggs one at a time, whisking until everything is evenly combined.
I pour in the evaporated milk, melted butter, and vanilla extract and continue whisking until the mixture is smooth.
I add the cinnamon, ginger, nutmeg, cloves, and salt. I whisk again until the spices are evenly distributed throughout the pumpkin mixture.
I pour the mixture into the prepared slow cooker and spread it into an even layer.
I cover the slow cooker and cook on LOW for approximately 4 to 5 hours or on HIGH for about 2 to 3 hours.
I begin checking the pudding toward the end of the cooking time. I consider it ready when the edges are set and the center is mostly firm with only a slight softness.
I turn off the slow cooker and let the pudding rest uncovered for about 15 to 20 minutes. It continues to set slightly as it cools.
I spoon the warm pumpkin pudding into serving dishes and top each portion with whipped cream, chopped pecans, or a light dusting of cinnamon.

Servings and Timing

This Slow Cooker Pumpkin Pie Pudding makes approximately 6 to 8 servings, depending on portion size.

Prep time: 10 minutes
Cook time on LOW: 4 to 5 hours
Cook time on HIGH: 2 to 3 hours
Resting time: 15 to 20 minutes
Total time: approximately 4 hours 30 minutes when cooked on LOW
Servings: 6 to 8

I prefer cooking the pudding on LOW when I have enough time because the gentle heat helps the pumpkin custard cook gradually. Since slow cookers vary, I begin checking the pudding before the maximum cooking time.

Variations

For a maple pumpkin pudding, I replace part of the brown sugar with pure maple syrup. I like the deeper fall flavor this adds to the pumpkin and spices.

For a crunchy pecan version, I sprinkle chopped pecans over the pudding during the final 30 minutes of cooking. I can also toast the pecans separately and add them just before serving for extra crunch.

When I want a sweeter dessert, I add mini marshmallows during the final few minutes and allow them to soften before serving.

For extra spice, I increase the cinnamon slightly or add a little more ginger and nutmeg. I can also replace the individual spices with pumpkin pie spice.

For an extra-creamy finish, I serve each portion with whipped cream or a scoop of vanilla ice cream. I especially like the contrast between cold vanilla ice cream and warm pumpkin pudding.

Storage/Reheating

I let leftover pumpkin pie pudding cool before transferring it to an airtight container. Because this dessert contains eggs and dairy, I refrigerate it promptly and keep it refrigerated for up to 3 to 4 days.

I can enjoy the leftovers cold directly from the refrigerator, but I usually prefer them slightly warm. For individual portions, I microwave the pudding in short intervals until it reaches the temperature I like.

For a larger portion, I place the pudding in an oven-safe dish, cover it loosely with foil, and warm it at a low temperature until heated through.

I can freeze the pudding in a freezer-safe container, although I find the custard texture may change slightly after thawing. For the best consistency, I prefer enjoying it fresh or refrigerated.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I prefer using plain pumpkin puree because it allows me to control the sugar and spices. Pumpkin pie filling already contains sweeteners and seasonings, so using it without adjusting the other ingredients can make the pudding overly sweet or strongly spiced.

How do I know when Slow Cooker Pumpkin Pie Pudding is done?

I look for set edges and a center that is mostly firm. A slight softness in the middle is fine because the pudding continues setting as it rests. I avoid cooking it until it becomes completely dry or firm.

Can I make Slow Cooker Pumpkin Pie Pudding ahead of time?

Yes. I can prepare the pudding a day ahead, allow it to cool, and refrigerate it in an airtight container. I serve it chilled or gently reheat individual portions before adding whipped cream or other toppings.

Can I use pumpkin pie spice instead of individual spices?

Yes. I can replace the cinnamon, ginger, nutmeg, and cloves with approximately 2 teaspoons of pumpkin pie spice. I taste and adjust the amount depending on how strongly spiced I want the finished dessert.

What should I serve with Pumpkin Pie Pudding?

I like serving this pudding with whipped cream, vanilla ice cream, caramel sauce, chopped pecans, or a sprinkle of cinnamon. For a simple presentation, I add a spoonful of whipped cream just before serving.

Conclusion

Slow Cooker Pumpkin Pie Pudding is one of my favorite desserts when I want traditional pumpkin pie flavor without making a crust. I love the combination of creamy pumpkin, brown sugar, vanilla, and warm spices, especially when the pudding is served warm with whipped cream.

Slow Cooker Pumpkin Pie Pudding Recipe

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A warm and creamy slow cooker pumpkin pie pudding with brown sugar, vanilla, and classic fall spices. This easy crustless dessert delivers traditional pumpkin pie flavor without taking up valuable oven space.

Author: Laura
Prep Time: 10 minutes
Cook Time: 4 hours
Total Time: 4 hours 30 minutes
Yield: 6 to 8 servings
Category: Dessert
Method: Slow Cooker
Cuisine: American
Diet: Vegetarian

Instructions

Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray.
Add the pumpkin puree and brown sugar to a large mixing bowl and whisk until smooth.
Add the eggs one at a time, whisking until evenly combined.
Pour in the evaporated milk, melted butter, and vanilla extract. Whisk until the mixture is smooth.
Add the cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the spices are evenly distributed.
Pour the pumpkin mixture into the prepared slow cooker and spread it into an even layer.
Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
Begin checking toward the end of the cooking time. The pudding is ready when the edges are set and the center is mostly firm with a slight softness.
Turn off the slow cooker and let the pudding rest uncovered for 15 to 20 minutes so it can continue to set.
Spoon the warm pumpkin pudding into serving dishes and top with whipped cream, chopped pecans, or a dusting of cinnamon if desired.

Notes

Use plain pumpkin puree rather than pumpkin pie filling so the sweetness and spices can be controlled.
For maple pumpkin pudding, replace part of the brown sugar with pure maple syrup.
For a crunchy topping, add chopped pecans during the final 30 minutes or sprinkle toasted pecans over individual servings.
Mini marshmallows can be added during the final few minutes for a sweeter variation.
The cinnamon, ginger, nutmeg, and cloves can be replaced with approximately 2 teaspoons of pumpkin pie spice.
Serve with whipped cream, vanilla ice cream, caramel sauce, chopped pecans, or additional cinnamon.
Slow cookers vary in temperature, so begin checking the pudding before the maximum cooking time to avoid overcooking the custard.
Store cooled leftovers promptly in an airtight container in the refrigerator for 3 to 4 days.
Leftovers can be served chilled or gently reheated in short intervals in the microwave.
The pudding can be frozen, although the custard texture may change slightly after thawing.

Nutrition

Serving Size: 1/8 of recipe
Calories: 210 kcal
Sugar: 28 g
Sodium: 150 mg
Fat: 7 g
Saturated Fat: 4 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 85 mg