Slow-Cooker Pumpkin Pie Pudding

Think of slow-cooker pumpkin pie pudding as a shortcut dessert that doesn’t taste like one. It has all the richness and spice of a classic pumpkin pie, minus the crust and work.

For this easy treat, just stir the batter together, then gently cook it in a slow cooker until it’s barely set and deeply aromatic from the combination of pumpkin, warm spices, sugar and butter. Biscuit mix and eggs add body, so what you end up with is spoonable and smooth, with a texture somewhere between a softly set pie and a jiggly flan.

The warming flavors of cinnamon, ginger and clove sing against the backdrop of earthy pumpkin, and a splash of vanilla rounds it out. Whipped cream or a scoop of cold vanilla ice cream on top is the obvious move, but even a drizzle of cold heavy cream is enough. This is the kind of dessert that takes care of itself while you go about your day and comes out tasting as if you worked for it.

Pumpkin Pie Pudding Ingredients

• Pumpkin
• Evaporated milk
• Sugar
• Biscuit/baking mix
• Eggs
• Butter
• Pumpkin pie spice
• Vanilla extract
• Sweetened whipped cream or vanilla ice cream (optional)

Directions

Step 1: Mix the ingredients

Combine the pumpkin, evaporated milk, sugar, biscuit mix, eggs, butter, pumpkin pie spice and vanilla extract. Transfer the mixture to a greased 3-quart slow cooker.

Step 2: Cook the pudding

Cook, covered, on low until a thermometer reads 160°F, six to seven hours. If desired, serve with whipped cream or ice cream.

How to Store Pumpkin Pie Pudding

Let the pumpkin pie pudding cool completely, then spoon it into airtight food storage containers. Store it in the refrigerator for up to four days.

Can you make pumpkin pie pudding ahead of time?

You can make pumpkin pie pudding ahead of time by cooking it fully and letting it cool before storing it in the refrigerator. Reheat it gently in the microwave or in a pot over medium-low heat until warmed, adding a splash of milk or water if it’s too thick.

Pumpkin Pie Pudding Tips

Why is a thermometer recommended when making pumpkin pie pudding?

A thermometer is recommended when making this pumpkin pie pudding recipe to ensure the eggs are cooked to a food-safe temperature of 160°. This is the temperature where eggs set, which makes the pudding soft yet thick and prevents curdled eggs or a rubbery texture.

What should you serve with pumpkin pie pudding?

Besides sweetened whipped cream or a scoop of vanilla ice cream, you can serve this recipe for pumpkin pie pudding with a plate of crunchy cookies, like spiced gingersnaps or buttery shortbread cookies. Sprinkle crushed pecan brittle over the top for a nutty flavor, or lean into the fall season even more by pairing the pudding with pumpkin ice cream.