Slow Cooker Pumpkin Pie Pudding Recipe
Slow Cooker Pumpkin Pie Pudding is a comforting holiday dessert that captures all the warm, spiced flavors of traditional pumpkin pie without the crust. This creamy, melt-in-your-mouth pudding is easy to prepare in your slow cooker, making it a perfect make-ahead treat for festive gatherings.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Ingredients
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 tablespoon pumpkin pie spice
- 1/2 cup Bisquick mix
Instructions
- Prepare the Slow Cooker: Spray a 6-quart slow cooker with vegetable oil spray to prevent sticking during cooking.
- Mix Ingredients: In a large bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, melted butter, pumpkin pie spice, and Bisquick mix until the mixture is smooth and well combined.
- Cook in Slow Cooker: Pour the pumpkin mixture into the prepared slow cooker. Place a clean kitchen towel over the top to absorb condensation, then cover with the lid. Cook on low heat for 6 hours until the pudding is set and creamy.
Notes
- Using a kitchen towel between the slow cooker and lid helps prevent excess moisture dripping back into the pudding for a perfect texture.
- Bisquick mix acts as a thickener and gives the pudding a slight bread pudding-like texture.
- You can adjust the sugar amount to suit your taste or substitute with a sugar alternative for a lower-sugar dessert.
- For added richness, top with whipped cream or a sprinkle of cinnamon before serving.
- This pudding can be reheated gently or served warm or at room temperature.
Find it online: https://lauracooks.com/slow-cooker-pumpkin-pie-pudding-recipe/