Slow Cooker Pumpkin Pie Pudding Recipe

Forget everything you thought you knew about pumpkin pie! This slow cooker recipe delivers a creamy, comforting, and unbelievably delicious pumpkin pie pudding in just hours. It's the perfect fall dessert, effortlessly made with minimal cleanup. Warm, spiced pumpkin perfection awaits!

Prep Time 15 mins
Cook Time 370 mins
Calories 452.7 kcal
Protein 22g
Rating 5.0 (1 Reviews)
Slow Cooker Pumpkin Pie Pudding 34

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Slow Cooker Pumpkin Pie Pudding

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How to Make Slow Cooker 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 until smooth.
  3. Pour the mixture into a lightly greased 6-quart slow cooker.
  4. Cover and cook on low for 6-7 hours, or until a food thermometer inserted into the center reads 160°F (71°C).
  5. Let the pudding cool slightly before serving.
  6. Serve warm in individual bowls, topped generously with whipped cream (about 1 cup).

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

164g

Fat

45g

Carbs

21g