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Pumpkin Pie Pudding

My husband loves anything pumpkin, and this creamy, comforting pumpkin pudding recipe is one of his favorites. We make our easy pudding all year long, but it's especially nice in the fall. —Andrea Schaak, Bloomington, Minnesota
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    6 servings

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (12 ounces) evaporated milk
  • 3/4 cup sugar
  • 1/2 cup biscuit/baking mix
  • 2 large eggs, beaten
  • 2 tablespoons butter, melted
  • 2-1/2 teaspoons pumpkin pie spice
  • 2 teaspoons vanilla extract
  • Sweetened whipped cream or vanilla ice cream, optional

Directions

  • Combine first eight ingredients. Transfer to a greased 3-qt. slow cooker.
  • Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream.



Test Kitchen Tips
  • Don't have any biscuit baking mix on hand? Here's how to make it.
  • For homemade pumpkin pie spice: Combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.
  • Get more dump and go dessert recipes here.
  • Nutrition Facts
    1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.

    Reviews

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    Average Rating:
    • Rebecca
      Dec 24, 2019

      I just have a question. Haven’t made it yet but wonder if it has to be made in a crockpot—can you make this in an oven? What temp and for how long?

    • Lorena529
      Nov 11, 2019

      I did not try this yet but definitely will. I prefer to cook my own Pumpkin. I just measure out enough for a pie and freeze it until I need it. The canned Pumpkin tastes gritty to me. I usually eat the filling in the pumpkin pie and throw out the crust so this will be perfect.

    • JanT.
      Sep 28, 2019

      This was excellent. Mine turned out a little different, however, because it was overcooked. I checked it at the 6 hour point and it was 200 degrees. Next time will check at 5 hour mark. Mine turned out more like a cheesecake or crust less pumpkin pie. When cooled I flopped it on a plate like a cake. I sliced it rather than scooped because of the texture. All crock pots are different so I suggest that if you want the pudding texture check sooner than recommended time. If you prefer the cake like texture cook longer. Either way this recipe is very good!

    • lindas.garden
      Mar 3, 2019

      This is easy and soooooo delicious. It's light and fluffy almost like a mousse.

    • Chris91
      Dec 8, 2017

      I made this pudding for the first time this Thanksgiving. My oven quit 2 days before Thanksgiving so no pumpkin pie ... then I found this recipe. It will serve as my pumpkin pie every year from now on!!!! The convenience of mix, pouring it into a slow cooker and walking away is outstanding!!!

    • lvorhies
      Nov 25, 2017

      I made this for Thanksgiving and got raves over this recipe. I love that it is made in the crockpot, so you can whip up the ingredients dump it in and walk off and focus on other things. I was wondering if you could double the recipe. Would you have to extend the cooking time?

    • ebow1
      Nov 6, 2017

      Have made this the last several years, very good, easy & doesn't have to be tended to, just put it in crockpot & go on to something else.

    • Poupchik
      Oct 3, 2017

      Have know made it 6 times, my friends keep begging me to make it for them! ..... Thanks a bunch for posting it.

    • Olivia
      Sep 21, 2017

      This is absolutely delicious! I love pumpkin pie, but sometimes not the crust. This solves the problem. I ate it hot and room temperature; works both ways. I will add this to my thanksgiving table.

    • judystarshine
      May 6, 2017

      Home-made pumpkin pie filling has a much better taste. I did not like the texture. It was very easy to make but I will not make this again.