Crockpot Pumpkin Pudding

Slow Cooker PUmpkin Pudding
Diana Rattray
Ratings (5)
  • Total: 7 hrs 15 mins
  • Prep: 15 mins
  • Cook: 7 hrs
  • Yield: 6 servings
Nutritional Guidelines (per serving)
323 Calories
12g Fat
43g Carbs
12g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This crock pot pumpkin pudding is super easy, and pumpkin pie spice and vanilla flavor it perfectly. It's like a pumpkin pie without the crust.

Top servings off with a scoop of freshly whipped cream or thawed whipped topping. Sprinkle cinnamon sugar or vanilla sugar over the whipped cream.

Ingredients

  • 1 (15-ounce) can pumpkin puree
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • 1 (12-ounce) can  evaporated milk
  • 3/4 cup sugar
  • 1/2 cup biscuit baking mix (see substitute flour mixture below)
  • 2 tablespoons butter
  • 2 large eggs
  • Garnish: whipped cream or whipped topping
  • Optional: cinnamon-sugar (see below)

Steps to Make It

  1. Spray the slow cooker crock with non-stick spray or lightly oil the inside.

  2. In a mixing bowl with an electric mixer on low, combine Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.

  3. Pour the mixture into the prepared crockpot.

  4. Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.

  5. Spoon into cups and top with whipped topping or a lightly spiced whipped cream.

 

Tips and Variations

  • Homemade Pumpkin Pie Spice: Combine 2 teaspoons of cinnamon with 1 teaspoon of ground ginger, 1/2 teaspoon of ground allspice, and 1/2 teaspoon of ground nutmeg. Makes about 4 teaspoons.

  • Substitute for biscuit baking mix: Combine 1/2 cup of flour with 3/4 teaspoon of baking powder, and a pinch of salt. 

  • Cinnamon Sugar: Combine 2 tablespoons of granulated sugar with 1/2 teaspoon of ground cinnamon.