Slow Cooker Pumpkin Pie Pudding: 7 Irresistible Fall Flavors

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There’s something about Slow Cooker Pumpkin Pie Pudding that just says “cozy season is here.” If you’re craving that familiar pumpkin-spice goodness but don’t want to fuss with crusts or constant oven checks, this recipe is a true lifesaver.

Picture this: you dump, stir, and walk away—then return hours later to silky, custardy bliss. Perfect for fall afternoons, holiday dessert tables, or a weekend treat that practically makes itself.

Why You’ll Adore This Slow Cooker Pumpkin Pie Pudding

Hands-off cooking: You’ll spend maybe 5–10 minutes prepping, then let the slow cooker take over.
No crust, no mess: If rolling dough isn’t your thing (or you simply don’t have the energy), this is the answer.
Cozy flavors: Pumpkin, spices, and sweet creaminess in every bite.
Crowd-pleaser: Serve it at family dinners, potlucks, or holiday gatherings—it’s guaranteed to get compliments.

Ingredients You’ll Need

15 ounces pumpkin purée
12 ounces evaporated milk
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2 tablespoons unsalted butter, melted
1 tablespoon pumpkin pie spice
½ cup Bisquick mix

(Tip: Make sure your eggs are at room temp so they blend more smoothly.)

How To Make Slow Cooker Pumpkin Pie Pudding

Prepare the slow cooker.
Spray the inside of a 6‑quart slow cooker with vegetable oil spray or lightly grease it so the pudding won’t stick.
Mix the filling.
In a large mixing bowl, whisk together the pumpkin purée, evaporated milk, sugar, eggs, vanilla extract, melted butter, pumpkin pie spice, and Bisquick mix. Whisk until everything is smooth and evenly combined, with no lumps.
Pour and cover.
Pour the mixture into the greased slow cooker. Then, place a clean kitchen towel over the top (this helps absorb moisture and prevents drips), and cover with the lid.
Cook low and slow.
Set your slow cooker to Low and cook for 6 hours. Resist the urge to lift the lid—letting that steam escape can affect the texture.
Check and serve.
After 6 hours, the pudding should be set but still slightly jiggly in the center (it’ll continue to firm as it cools). Serve warm or chilled—either way, it’s delicious.

Tips & Tricks

If the pudding seems too loose when you test it, you can cook it an extra 15–30 minutes (low setting).
Want a firmer texture? Try using full‑fat evaporated milk or reducing the liquid slightly.
To avoid a “cooked egg” flavor, whisk gently but thoroughly—no overmixing.
Serve with dollops of whipped cream or a sprinkle of cinnamon.
Leftovers keep well in the fridge (covered) for up to 3 days. Reheat gently or enjoy cold.

A Little Story from My Kitchen

One chilly autumn evening, I was juggling work emails, a kid’s homework, and a growling stomach. I tossed this Slow Cooker Pumpkin Pie Pudding together around 4 PM and nearly forgot about it. By bedtime, the whole house smelled like fall magic. My family dug in straight from the slow cooker—with no fuss, no stress. I high‑fived the slow cooker in my mind and promised never to go back to crusts-only desserts.

Slow Cooker Pumpkin Pie Pudding served warm with caramel sauce and vanilla ice cream on top — A cozy bowl of Slow Cooker Pumpkin Pie Pudding topped with creamy vanilla ice cream and rich caramel sauce — the ultimate fall comfort dessert!

FAQs About Slow Cooker Pumpkin Pie Pudding

Can I use fresh pumpkin instead of canned purée?

Yes, but make sure to cook and mash your pumpkin until smooth and drain excess moisture. The texture may vary slightly.

What if I don’t have Bisquick mix?

You can substitute with ½ cup all‑purpose flour plus ½ teaspoon baking powder. It won’t be exactly the same, but still good.

Can I double this recipe?

You can try in an 8‑ or 8‑quart slow cooker, but your cooking time may increase. Always check for doneness (center should be just slightly jiggly).

How should I serve it for guests?

Serve warm with whipped cream or a scoop of vanilla ice cream. If you chill it first, garnish just before serving to keep it look fresh.

Warm Moments Ahead

This Slow Cooker Pumpkin Pie Pudding has become my go-to when I want something cozy, comforting, and practically effortless. It’s like the flavors of Thanksgiving wrapped up in a bowl, without the drama of crusts or rolling pins. Try it this week—you might just find it disappearing faster than you expected.

Let me know how yours turns out (and whether someone sneaks a second helping before dinner).

Keep the Cozy Vibes Going: More Recipes You’ll Love

If this Slow Cooker Pumpkin Pie Pudding left you smiling (and maybe licking the spoon), here are a few more comforting and fall-perfect recipes from the blog you’ll absolutely want to try next:

Craving a pumpkin dessert with a fun twist? These Pumpkin Patch Brownies are both adorable and delicious—perfect for a cozy movie night or Halloween party treat.
Need a heartier fall main dish to go with your pudding? This creamy, flavor-packed Crockpot Creamy Pumpkin Chili is a must-try for pumpkin lovers.
Hosting this season? Surprise your guests with Cranberry Apple Twice Baked Sweet Potatoes. They pair beautifully with the pudding for a festive dinner spread.
And for a savory-meets-sweet appetizer or snack, don’t miss the creamy, tangy magic of this Pumpkin Whipped Feta Dip. It’s always a hit at gatherings.

These recipes keep the fall flavors flowing, and they’re just as easy and rewarding as today’s dish. Give them a try—you deserve all the cozy!