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Pumpkin Pie Pudding

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

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

Nutrition Facts

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

Reviews

Average Rating: 4.666666
  • 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
    Dec 31, 1969

    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.

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