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Slow Cooker Pumpkin Pie Pudding
5 from 3 votes

Slow Cooker Pumpkin Pie Pudding

Slow Cooker Pumpkin Pie Pudding is like eating pumpkin pie minus the crust! It’s delicious, so fast and simple to throw together. Top it with either whipped cream or ice cream and it will be love at first bite.

Prep Time
10 mins
Cook Time
4 hrs
Course: Dessert, Snacks, Others
Cuisine: American

Ingredients

  • 1 can (15 ounces) pumpkin (not pumpkin pie filling)
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup sugar 2 tablespoons
  • 1/2 cup baking mix I use Bisquick mix, biscuit
  • 2 egg large, beaten
  • 2 tablespoons butter melted
  • 2 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • Toppings:
  • Whipped Cream sweetened or vanilla ice cream
  • cinnamon mixture
  • sugar mixture

Instructions

    Cup of Yum
  1. In a large bowl, combine pumpkin, evaporated milk, sugar, Bisquick, eggs, melted butter, pumpkin pie spice, cinnamon and vanilla. Mix until well combined and then pour into a 3 or 4 quart greased slow cooker. Cover with lid.
  2. Cook on low heat 4 to 6 hours or until set.
  3. Serve with a scoop of sweetened whipped cream or vanilla ice cream, then sprinkle with cinnamon and sugar on top, if desired.

Notes

  • *All slow cookers cook differently, so keep an eye on this as it cooks because you don’t want to overcook it. I check it at the 4 hour mark and then if it’s not set, check it every 30 minutes after that.*Don’t try and make this in a 6 quart slow cooker unless you double the recipe.
  • Serves 4 to 6