If you love pumpkin pie, you are going to love this warm and creamy pumpkin pie pudding. It has all the cozy pumpkin spice flavor of a classic pie, but it is much easier to make. Just mix everything together, pour it into the slow cooker, and let it do the work. The result is a rich, silky dessert that is perfect with whipped cream or vanilla ice cream.
Why I Love This Recipe
The first time I made this recipe was on a cool fall afternoon when I wanted pumpkin pie but didn’t want to make a crust. I mixed everything together in the slow cooker, walked away, and a few hours later the house smelled amazing. The pudding came out rich, creamy, and full of warm spices. Since then, it has become one of my favorite easy desserts when I want something comforting without a lot of work.
Here are a few reasons I keep making it:
- It has all the flavors of pumpkin pie without making a pie crust.
- The slow cooker does almost all the work.
- It comes out rich, creamy, and smooth every time.
- It is easy to make ahead for gatherings.
- It tastes great warm or chilled.
Servings and Time
- Servings: 8
- Prep Time: 15 minutes
- Cook Time: 2½ to 3 hours on High
- Total Time: About 3 hours
What You’ll Need
Ingredients
- 1 (15-ounce) can pumpkin puree
- 1 (12-ounce) can evaporated milk
- 3 large eggs
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons melted unsalted butter
- Nonstick cooking spray
- Whipped cream, for serving
- Extra ground cinnamon, for garnish
Tools You’ll Need
- Black oval slow cooker (4 to 6 quart)
- Large mixing bowl
- Whisk
- Rubber spatula
- Measuring cups
- Measuring spoons
- Small bowl
- Cooking spray
- Serving spoon
Pro Tips
- Spray the slow cooker well so the pudding lifts out easily.
- Whisk the cornstarch into the mixture until completely smooth.
- Avoid lifting the lid while cooking because heat escapes quickly.
- The pudding should jiggle slightly in the center when done.
- Let it rest for 15 minutes before serving for the best texture.
Substitutions and Variations
- Replace evaporated milk with half-and-half for a richer pudding.
- Use dark brown sugar for a deeper caramel flavor.
- Add ½ teaspoon ground ginger for extra spice.
- Stir in ½ cup mini chocolate chips before cooking.
- Top with chopped pecans for a little crunch.
Make Ahead Tips
- Make the pudding one day ahead.
- Cool completely before refrigerating.
- Warm individual servings in the microwave for about 30 seconds before serving.
Why This Recipe Works (Quick Science)
Pumpkin puree contains natural fiber that helps give the pudding body. Eggs gently set the mixture as it cooks, making it creamy instead of runny. Cornstarch thickens the pudding even more, while evaporated milk adds richness without making the dessert too heavy. Slow cooking at a gentle temperature helps everything cook evenly and keeps the pudding smooth.
Recipe
Step 1: Mix the Pumpkin Base
Spray the inside of the black oval slow cooker with nonstick cooking spray.
In a large mixing bowl, add 1 (15-ounce) can pumpkin puree, 1 (12-ounce) can evaporated milk, 3 large eggs, ¾ cup granulated sugar, ¼ cup packed light brown sugar, 2 teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, 1 teaspoon vanilla extract, ¼ teaspoon salt, 2 tablespoons cornstarch, and 2 tablespoons melted unsalted butter. Whisk for about 2 minutes until the mixture is completely smooth and no cornstarch lumps remain.
Step 2: Fill the Slow Cooker
Pour the smooth pumpkin mixture into the sprayed black oval slow cooker. Spread it evenly with a rubber spatula so the top is level.
Cover with the lid and cook on High for 2½ to 3 hours. The edges should be set while the center has a gentle jiggle.
Step 3: Check for Doneness
After about 2½ hours, carefully lift the lid. The pudding should look slightly puffed around the edges with a soft center that jiggles a little.
Turn off the slow cooker and let the pudding rest for 15 minutes before serving.
Step 4: Serve
Spoon the warm pumpkin pie pudding into white round serving bowls. Top each serving with whipped cream and a light sprinkle of ground cinnamon.
Serve warm.
Common Mistakes
- Using pumpkin pie filling instead of pumpkin puree.
- Forgetting to spray the slow cooker.
- Not whisking the cornstarch until smooth.
- Opening the lid too often during cooking.
- Overcooking until the pudding becomes dry.
What to Serve With
- Fresh whipped cream
- Vanilla ice cream
- Caramel sauce
- Ginger cookies
- Shortbread cookies
- Hot coffee
- Chai tea
- Apple cider
Leftovers and Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave for 20 to 30 seconds.
- Enjoy cold for a creamy pumpkin dessert.
- Do not freeze because the texture may become grainy after thawing.
Macros Information
Approximate per serving
- Calories: 210
- Protein: 6g
- Carbohydrates: 31g
- Fat: 7g
- Saturated Fat: 3g
- Fiber: 2g
- Sugar: 25g
- Sodium: 220mg
FAQ
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No. Pumpkin pie filling already contains sugar and spices, so it will change the recipe.
Q: How do I know when the pudding is done?
A: The edges should be set while the center still jiggles slightly.
Q: Can I make this ahead of time?
A: Yes. Make it one day ahead and refrigerate until ready to serve.
Q: Can I serve it cold?
A: Yes. It tastes great warm or chilled.
Q: Can I double the recipe?
A: Yes, if your slow cooker is large enough. The cooking time may be a little longer.
Final Thoughts
This Slow Cooker Pumpkin Pie Pudding is one of those easy desserts that feels special every time you make it. It is rich, creamy, full of cozy pumpkin spice flavor, and almost effortless because the slow cooker does the work. Whether you serve it for a holiday meal or a quiet evening at home, this recipe is sure to become one you’ll make again and again. If you try it, leave a comment and share how it turned out or ask any questions you may have.