Back to Pumpkin Pie Pudding

Print Options


Card Sizes

Pumpkin Pie Pudding Recipe

Pumpkin Pie Pudding Recipe

My husband loves anything pumpkin, and this creamy, comforting dessert is one of his favorites. We make this 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 YIELD:6-8 servings


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


  • 1. In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings.

Nutritional Facts

1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.

Reviews for Pumpkin Pie Pudding

Sort By :

Average Rating
Reviewed 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!!!"

Reviewed 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?"

Reviewed 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."

Reviewed 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."

Reviewed 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."

Reviewed 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."

Sue Zappa
Reviewed Oct. 2, 2015

"Wonderful recipe! Made it for Sunday breakfast when one of our daughters & her fianc? were visiting us. They loved it & suggested we have it for Thanksgiving instead of pumpkin pie! Planning to do so. Served it with real whipped cream & sausage links & orange juice. Also, I didn't have pumpkin pie spice (don't like it) so substituted 1 tsp. cinnamon, 1/2 tsp. ginger, & 1/2 tsp. nutmeg. Worked great! Thanks for sharing this terrific recipe! It will be used often in our house!"

Reviewed Oct. 1, 2015

"My husband called it the best desert ever. One daughter said she needed a smaller portion because it was good but rich... and it was super simple to make. I call it a winner.!!! Do keep an eye on it as it only took about 4 hours in my crock pot."

Reviewed Sep. 29, 2015

"SD20, you could try to spice this up by adding cinnamon, and nutmeg.. solid pumpkin is bland.. I have had that prob with pie recipes.. I thought this would be spicy since using the pie spice.. but it needs some extra spice according to individual taste.."

Reviewed Sep. 29, 2015

"I realize that most people here loved this recipe but honestly 3 out of 4 family members that tried it did not care for it. We felt it was bland and I even wished it was a little sweeter. It did help putting the cinnamon chips on like another viewer recommended. My husband is the only one that liked it and he doesn't like a lot of spice so that maybe why. It was very easy to put together and loved using the crockpot.. Won't be making again though."

Loading Image