Slow Cooker Pumpkin Pie Pudding

Libby Smith

Have you ever had to fight with your slow cooker to make sure it produced wonderful results? That’s how it has been around our house lately.
It seemed that no matter which meal I picked to try, my slow cooker was determined to utter these words to me, “This will not be a blog-worthy recipe today.  Keep trying.”  
I could almost hear the thing laughing it up each time I poured ingredients into it.  It made me leery of trying new recipes. Nobody wants to waste money on groceries or precious time on a failed recipe. But I was up to the challenge and determined to claim a victory over my slow cooker. I pressed on and after weeks of doing battle, I finally won with this dessert!
If you enjoy pumpkin pie, then you will LOVE this recipe!
It has all the ingredients that remind you of autumn…
cinnamon, brown sugar, pumpkin puree, pumpkin pie spice
Need I say more?
This literally is like eating a slice of pumpkin pie, minus the crust.
Mix all of the ingredients together in a bowl, dump it all in the slow cooker, and cook on low for 3-4 hours.
Easy peasy.  You can’t go wrong with this recipe.  
As for my relationship with my slow cooker?
I am at one with it now.
(I wonder how long THAT will last!)
Slow Cooker Pumpkin Pie Pudding
(serves 4-6)
One (15 oz.) can pumpkin pie puree (NOT pumpkin pie filling)
One (12 oz.) can of evaporated milk
1/4 cup brown sugar
1/2 cup white sugar
1/2 cup all purpose baking mix
2 eggs, beaten
2 tbsp. of I Can’t Believe It’s Not Butter, melted
2 and 1/2 tsp. pumpkin pie spice
2 tsp. of vanilla extract
Whipped cream, pecans, and ground cinnamon (optional)
1.  Spray slow cooker with cooking spray.
2.  Mix all ingredients in a bowl, except for the whipped cream and pecans.
3.  Place ingredients in the slow cooker.
4.  Cook on low for 3-4 hours.
5.  Garnish each serving with whipped cream, pecans, and ground cinnamon if desired.


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