Description
A creamy, spiced pumpkin dessert with the comforting flavors of traditional pumpkin pie, made effortlessly in a slow cooker. This rich pudding has a custard-like texture and requires no crust, making it a simple yet decadent fall treat.
Ingredients
Scale
- 1 can (15 oz) pure pumpkin puree
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/3 cup packed brown sugar
- 4 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
Instructions
- Grease slow cooker with butter or non-stick spray
- In large bowl, whisk pumpkin puree, milk, sugars until smooth
- Add eggs one at a time, blending well after each
- Stir in melted butter, vanilla, pumpkin pie spice, and salt
- Pour mixture into prepared slow cooker
- Cover and cook on high for 2.5-3 hours until edges are set but center is slightly jiggly
- Turn off slow cooker and let pudding cool slightly before serving
Notes
- Do not overcook – pudding will set more as it cools
- Can be served warm or chilled
- Store leftovers in refrigerator for up to 4 days
- For dairy-free version, use plant-based milk and butter
- Garnish with whipped cream or vanilla ice cream
- Prep Time: 15 minutes
- Cook Time: 2.5-3 hours
- Category: Dessert
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 25g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 105mg