Slow Cooker Pumpkin Pie Pudding is a warm holiday classic. With all the flavors of pumpkin pie without the crust. It melts in your mouth!
It’s that time of year when everyone is busy in the kitchen making classic holiday desserts like Pumpkin Pie. Your oven and stovetop space are at a premium, so Slow Cooker Recipes like this Slow Cooker Pumpkin Pie area great alternative to baking. Plus, they are perfect for transporting to potlucks and get-togethers.
Sabrina’s Slow Cooker Pumpkin Pie Pudding Recipe
If you’ve never had pumpkin pie pudding before, you’re in for a real treat. It’s all the yummy flavor of a pumpkin pie, but because there’s no pie crust, it has the consistency closer to bread pudding. This might just become your new favorite holiday treat!
Recipe Card
Ingredients
- 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 a 6 quart slow cooker with vegetable oil spray.
- In a large bowl whisk the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, butter, pumpkin pie spice and bisquick mix until smooth and well combined.
- Pour into the slow cooker, place a clean kitchen towel over the top of it, cover and cook on low for 6 hours.
Nutrition
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Table of contents
About This Recipe
This pumpkin pudding recipe uses both canned pumpkin and pumpkin pie spice, easily found at grocery stores this time of year. You can also make homemade versions of Pumpkin Puree. I like to freeze my Pumpkin Puree into ice cube trays or 1 cup portions to easily use for all of my pumpkin recipes.
Chef’s Note
We love pumpkin desserts in our house. There’s nothing better than the smell of pumpkin bread baking in the oven or getting that first slice of pumpkin pie of the season. It just feels like fall. This is one of those holiday dessert recipes that is so easy that you almost won’t believe how good it turns out. It’s so moist and flavorful and almost melts in your mouth, a foolproof pumpkin dessert that may just take the place of making a traditional pie.
How to Serve & Store
- Serve: You don’t want to leave this out at room temperature for longer than 2 hours. If you accidentally do, I would toss it and make a new one.
- Store: Make sure to store your pudding in a sealed container in the refrigerator. It should last up to 3-4 days.
- Freeze: I would suggest freezing this in a disposable aluminum container then cover the top in foil (helps to stop freezer burn) and then cover the container in plastic wrap a few times. It should last up to a month.
Ideas to Serve
Serve your Pumpkin Pie pudding with a big scoop of Vanilla Ice Cream. You can also drizzle Caramel Sauce for an extra sweet, rich and delicious dessert.
Frequently Asked Questions
I typically use a 6-quart Slow Cooker when I’m making my recipes. If I use a different size, I always try to make a note of it.
Lid on (almost) always. If there is a point to cook without the lid, a recipe will say that so always assume it is with a lid.
Use paper towels or a cloth kitchen towel under the lid (but not touching your food) to absorb moisture when making a bread or bread-like dessert in the slow cooker.
Slow cookers are notorious for varying cooking temps between brands. Some cook hotter and some cook cooler. Get to know your cooker, if it burned on the lowest time, chances are your cooker runs hot and you should adjust cook times accordingly.
It’s all in the name, specifically the brand name. Crockpot is the brand name of a slow cooker so they are the same thing.
Variations
- Toppings: Sprinkle on gingersnap crumbs, brown sugar, or pecans before adding a dollop of Whipped Cream.
- Gluten-Free: Use a gluten-free biscuit baking mix.
- Vegan: You only need a few swaps to make this a vegan recipe. Make sure to use a non-dairy evaporated milk such as coconut milk, swap out the eggs for flax eggs, and use vegan butter. Make sure your other ingredients are labeled as “organic” as well.
- Sweet Potatoes: Turn this into Slow Cooker Sweet Potato Pudding by swapping out your pumpkin for sweet potato puree. This swap would taste so delicious topped with toasted pecans and brown sugar.
Related Recipes
More Delicious Pumpkin Recipes!
These photos were used in a previous version of this post
I’ve never made a pudding before. I loved it. I used lactose-free evaporated milk and gluten-free Bisquick and it turned out delicious. In the crockpot on low 6 hours with the clean towel on top and it was so good! A really good recipe if you can’t eat regular pie crust in pumpkin pie.
This is great feedback Lorraine! Appreciate your feedback on milk and Bisquick substitutes! Thanks for taking the time and for the five star review!
This recipe sounded yummy, but you did not put the amounts of all of the ingredients you just said mix the ingredients together. How can I make it if I don’t know how much of everything to put in the recipe.????
So sorry about this! We had a glitch with our server and all is well now. Please check back and let us know if you tried the pudding and let us know your opinion!
Hi, when you updated this you deleted the ingredient list. Excited to make again for holiday party this year as soon as I can see how much of everything to use again 😉
So sorry about this! We had a glitch with our server and all is well now. Please check back and let us know if you tried the pudding and let us know your opinion!
Thank you! All ready to make for the holiday party tomorrow. This will be the third time I’ve used this recipe. Always a hit!
Hope your holiday was tasty, Mary and thanks for the five star review.
I’m looking to make this for thanksgiving this year, but there’s no measurements. How much of each ingredient am I supposed to use? I’ve read the whole page 3 times top to bottom and cannot find the measurements for the recipe.
Hi Gwen,
So sorry about this! We had a glitch with our server and all is well now. Please check back and let us know if you tried the pudding and let us know your opinion!
Has anyone tried doubling this recipe? Made it today and it was a hit at the office, but I’d like to make more for a holiday party. I used gluten free pancake mix instead of Bisquick, and that worked!
Like others have said, it was done in under 4 hours on low in my crockpot.
Forgot to rate! BTW, my pudding was ready in 3 hours, too.
Sabrina, every recipe of yours I have tried has been a huge success! I started with your crock pot Lemon Chicken, did your traditional pot roast (getting ready to do the pot roast with wine!) and the pumpkin pie pudding is in the crock pot as I write this. My husband loves pumpkin pie so I’m hoping he is a fan of this. Almost forgot to mention I made the baked spaghetti and meatballs last night, too. I am a huge advocate for cast iron pans, have been using them for years. I also just bought a “pig tail” but haven’t used it yet. The only thing we disagree on is the Cuisinart slow cooker (have used Crockpot brand since it came out.) I read the reviews on Amazon and there were a ton of complaints about the non stick finish flaking and bubbling so I will continue with my tried and true standby. When I found your site I spent a couple of days reading through your recipes; it was a joy! Have already passed on your site to several people and I look forward to continuing to explore your terrific recipes. Can’t thank you enough for sharing!
Aww Thank you Kathleen! So happy you enjoy it!
Would have been good if my crockpot had not burned it at 3 and a 1/2 hours.
Oh no!!
Hi Sabrina
I have loved all the recipes I have tried so far.You have great ideas.Is there an Instant Pot version of this recipe?
Karen C.
I have to admit that I’m a novice when it comes to the Instant Pot, sorry. You might be able to find a recipe online with similar ingredients and use that as a guideline.
I do not have Bisquick, and hate to buy a box for just half cup.
Can it be made from regular ingredients?
Yes, Bisquick is a blend of all purpose flour, salt, baking powder, and shortening. Whisk together 2 cups flour, 1 tablespoon baking powder, 1/3 cup shortening, and 1 teaspoon of salt. You can do this in the food processor to break the shortening up into the flour easier.
Pumpkin pie pudding sounds wonderful. I’m going to make this for my family. Yum!
It might just become a new favorite. Enjoy!
I absolutely love this recipe! I almost ate the whole thing by myself! Will be making again and again!
I don’t blame you! So glad you enjoyed it.
This is the EASIEST fall dessert recipe! The flavor is spot on and tastes so delicious!
I’m so glad you enjoyed it!
Gooey, warm, & so good!! This was heavenly & so easy!
Thanks for coming back to let me know how much you enjoyed it, Kristyn.
Yum! This recipe is great!
Thanks for the 5 stars, Tonje.
This was a huge hit at my house! Really amazing!
Yay!! I’m so glad everyone enjoyed it.
This looks so delicious! I never knew there was such a thing as pumpkin pudding (ran across it on Facebook). Definitely want to try it soon, as I’m all about pumpkin dishes this time of year! Thanks!
You’re going to love it! Enjoy!