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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.

Ingredients

  • 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

Instructions

  1. Lightly grease the inside of a 4- to 6-quart slow cooker with butter or nonstick cooking spray.
  2. Add the pumpkin puree and brown sugar to a large mixing bowl and whisk until smooth.
  3. Add the eggs one at a time, whisking until evenly combined.
  4. Pour in the evaporated milk, melted butter, and vanilla extract. Whisk until the mixture is smooth.
  5. Add the cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the spices are evenly distributed.
  6. Pour the pumpkin mixture into the prepared slow cooker and spread it into an even layer.
  7. Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours.
  8. 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.
  9. Turn off the slow cooker and let the pudding rest uncovered for 15 to 20 minutes so it can continue to set.
  10. 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

Find it online: https://thefamilycooking.com/slow-cooker-pumpkin-pie-pudding-recipe/