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"My husband loves anything pumpkin, and this creamy, comforting dessert is one of his favorites," relates Andrea Schaak of Bloomington, Minnesota. "We make this super easy pudding year-round, but it's especially nice in fall."
Nutritional Facts 1 serving (1 each) equals 229 calories, 9 g fat (5 g saturated fat), 76 mg cholesterol, 187 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.
Originally published as Pumpkin Pie Pudding in Quick Cooking September/October 1999, p35
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Reviewed on Nov. 24, 2012 by Lillian03
My husband loved this! It tastes like pumpkin pie without the crust. And it's so easy to make. It's great hot or cold.
Reviewed on Nov. 23, 2011 by shoffart
I use this recipe all the time. Love to make it fresh on thanksgiving as my kids don't like the crust on regular pumpkin pies. This is a recipe I also share and have not heard of one person that tried it that didn't like it.
Reviewed on Oct. 28, 2011 by Countrypatty
This is delicious. I ony have a 6 quart crock pot so I baked it in a corningware casserole like another reviewer. I sprinkled cinnamon chips on the top to serve and it was a hit with family and guests.
Reviewed on Oct. 06, 2010 by Bleugerman
This is delicious. Very good flavor and texture. And easy to make.Reviewers please remember to click the stars to rate recipe. When you don't even though you give a good review, it actually makes ratings go DOWN.
This is delicious. Very good flavor and texture. And easy to make.
Reviewers please remember to click the stars to rate recipe. When you don't even though you give a good review, it actually makes ratings go DOWN.
Reviewed on Jan. 15, 2010 by krboss
Very delicious. It's like pumpkin pie without the crust. Simple to make which is always a plus.
Reviewed on Dec. 29, 2009 by janrieg@hotmail.com
This was wonderful. However, mine only took 2 hours to cook in the crock pot. I served with small dishes of mini chocolate chips, toasted pecans, and whipped cream so guests could make it to their liking.
Reviewed on Nov. 26, 2008 by Kandra2
This pudding is amazing and I love the texture!
Reviewed on Oct. 22, 2008 by forscheryl
This was scrumlicious. I put it in a deep square glass casserole, baked about 70 minutes at 400 for a quicker dinner desert. Very good with vanila ice cream.Not sure the effect of the biscuit mix..may have made it more solid..Wonderful indeed.I made it with fresh pumpkin.
This was scrumlicious. I put it in a deep square glass casserole, baked about 70 minutes at 400 for a quicker dinner desert. Very good with vanila ice cream.
Not sure the effect of the biscuit mix..may have made it more solid..Wonderful indeed.
I made it with fresh pumpkin.
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