Crock Pot Pumpkin Pie Pudding Recipe

This slow-cooked Crock-Pot Pumpkin Pie Pudding is the perfect comforting dessert for your holiday gatherings! Rich, creamy, and bursting with pumpkin spice flavor, it's a family favorite that's surprisingly easy to make. Skip the oven and let your slow cooker do the work – leaving you with more time to enjoy the festivities. Get ready for rave reviews!

Prep Time 20 mins
Cook Time 370 mins
Calories 451.8 kcal
Protein 22g
Rating 3.9 (58 Reviews)
Crock Pot Pumpkin Pie Pudding 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Crock Pot Pumpkin Pie Pudding

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How to Make Crock Pot Pumpkin Pie Pudding

  1. Preheat your slow cooker on low.
  2. In a large bowl, whisk together: 1 (15 ounce) can pumpkin puree, 1 (12 ounce) can evaporated milk, 2 large eggs, 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon ground nutmeg, and 1/2 teaspoon salt.
  3. Gently stir in 1 cup heavy cream.
  4. Lightly grease your slow cooker with cooking spray (PAM).
  5. Pour the pumpkin mixture into the prepared slow cooker.
  6. Cover and cook on low for 6-7 hours, or until a knife inserted into the center comes out clean. Cooking time may vary depending on your slow cooker.
  7. Let cool slightly before serving.
  8. Serve warm in bowls, topped with whipped cream (optional) and a sprinkle of cinnamon or nutmeg.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

164g

Fat

45g

Carbs

21g