Crock Pot Pumpkin Pie Pudding

This Crock Pot Pumpkin Pie Pudding is a creamy and spiced dessert recipe, which includes canned pumpkin and Bisquick mix. It’s a no-fuss take on the classic, ready in about 6 hours and 10 minutes.

Crock Pot Pumpkin Pie Pudding Ingredients

• 1 (15 oz) can pumpkin (not pumpkin pie filling)
• 1 (12 oz) can evaporated milk
• 3/4 cup + 2 tablespoons sugar
• 1/2 cup biscuit/baking mix (such as Bisquick)
• 2 large eggs, beaten
• 2 tablespoons melted butter
• 2 1/2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• 2 teaspoons vanilla extract
• Toppings: sweetened whipped cream or vanilla ice cream, cinnamon & sugar mixture

How To Make Crock Pot Pumpkin Pie Pudding

1. Mix the ingredients: In a large bowl, combine pumpkin, evaporated milk, sugar, Bisquick, eggs, melted butter, pumpkin pie spice, cinnamon, and vanilla. Stir until fully blended.
2. Prepare the slow cooker: Grease a 3- or 4-quart slow cooker insert with nonstick spray.
3. Pour and cook: Pour the pumpkin mixture into the greased slow cooker. Cover and cook on LOW for 4 to 6 hours, or until the pudding is set.
4. Serve and top: Spoon into bowls and serve warm or chilled. Top with whipped cream or ice cream and sprinkle with cinnamon-sugar if desired.

Recipe Tips

• Can I use homemade pumpkin puree?
  Yes, just ensure it’s thick and well-drained, not watery.
• How to tell when it’s done:
  The center should be set and firm, not jiggly.
• Best way to reheat leftovers:
  Warm individual portions in the microwave for 30–60 seconds.
• Can I use a different baking mix?
  Yes, any biscuit or pancake mix should work similarly.
• Make it dairy-free:
  Use coconut milk or almond milk instead of evaporated milk and dairy-free butter.

What To Serve With Pumpkin Pie Pudding

This soft dessert pairs well with creamy and crunchy toppings:

• Vanilla ice cream
• Sweetened whipped cream
• Cinnamon-sugar sprinkle
• Crushed gingersnap cookies
• Toasted pecans

How To Store Pumpkin Pie Pudding

Refrigerate:
Cool completely and store in an airtight container in the refrigerator for up to 4 days.

Freeze:
Place cooled pudding in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat to serve.

Pumpkin Pie Pudding Nutrition Facts

• Calories: ~280 per serving
• Carbohydrates: ~40g
• Protein: ~6g
• Fat: ~10g
• Fiber: ~2g
• Sugar: ~30g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake this instead of using a slow cooker?
Yes, bake in a greased 9-inch pie dish at 350°F for about 45–55 minutes.

Is this recipe gluten-free?
Not as written, but you can use a gluten-free baking mix.

Can I make it the night before?
Yes, cook and refrigerate, then reheat portions before serving.

Will it firm up more after cooking?
Yes, the pudding will thicken as it cools.

What can I use instead of Bisquick?
Try homemade baking mix: blend flour, baking powder, and a bit of salt and butter.

Try More Recipes:

• Crock Pot Pumpkin Pie
• Crock Pot Pumpkin Oatmeal
• Crock Pot Pumpkin Dump Cake