Slow Cooker Pumpkin Pie Pudding

Slow Cooker Pumpkin Pie Pudding is an easy dessert for any holiday gathering made with pumpkin, butter, sugar and spices. A holiday classic made in a Crockpot!

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 are great alternative to baking. Plus they are perfect for transporting to potlucks and get togethers.

Slow Cooker Pumpkin Pie


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.

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!

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.

To make your own Pumpkin Pie Spice Blend, simply mix ground cinnamon, ground nutmeg, ground ginger, and ground allspice together. Depending on sale prices of these items, making your own versions might be easier on your wallet too.

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.



  •  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.

Slow Cooker Pumpkin Pie Pudding



  • Toppings: Sprinkle on gingersnap crumbs, brown sugar, or pecans before adding a dollop of Whipped Cream.
  • Serve with: 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.
  • Gluten-Free: Use a gluten-free biscuit baking mix, such as Bob’s Red Mill.
  • 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.


Frequently Asked Questions About Slow Cooker Desserts

  • What size crockpot do you use to make your recipes? 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.
  • Do you cook with the lid on or off in a slow cooker? 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.
  • How do I keep my dessert from getting soggy in the slow cooker? 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.
  • Why didn’t my slow cooker dish cook right? 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.
  • What’s the difference between a crock pot and a Slow Cooker? 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.


  • 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 Slow Cooker Pumpkin Pie 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.


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Slow Cooker Pumpkin Pie Pudding

Slow Cooker Pumpkin Pie is an easy dessert for any holiday gathering made with pumpkin, butter, sugar and spices. A holiday classic made in a Crockpot!
Yield 8 Servings
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder



  • 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.


Calories: 233kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 189mg | Potassium: 275mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8538IU | Vitamin C: 3mg | Calcium: 151mg | Iron: 1mg
Keyword: Slow Cooker Pumpkin Pie Pudding

Crockpot Pumpkin Pie Pudding collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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  1. 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!

  2. 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.

    1. 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.

  3. I do not have Bisquick, and hate to buy a box for just half cup.
    Can it be made from regular ingredients?

    1. 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.

  4. 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!