Description
This Slow Cooker Pumpkin Pie Pudding is a cozy, hands-off dessert packed with warm spices and pumpkin goodness. A crustless twist on classic pumpkin pie, it’s rich, creamy, and perfect for fall gatherings or lazy Sunday cravings.
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
Vegetable oil spray (for greasing slow cooker)
Instructions
Spray a 6-quart slow cooker with vegetable oil spray to prevent sticking.
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, melted butter, pumpkin pie spice, and Bisquick mix until smooth and well combined.
Pour the mixture into the prepared slow cooker.
Place a clean kitchen towel over the top of the slow cooker insert (this absorbs condensation), then cover with the lid.
Cook on LOW for 6 hours, or until the center is just set.
Serve warm or chilled, topped with whipped cream or vanilla ice cream for extra indulgence.
Notes
Don’t skip the kitchen towel step—it helps prevent a watery top!
Leftovers can be stored in the fridge for up to 3 days.
This dish pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Substitute Bisquick with ½ cup all-purpose flour + ½ tsp baking powder if needed.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 280 kcal
- Sugar: 25 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 85 mg