There’s something so comforting about Slow Cooker Pumpkin Pie Pudding that makes the kitchen smell like autumn in every corner. I’ve tested this recipe five times now—each batch revealing a silkier texture and a deeper, nutty toasted scent. My first go was a bit loose, and that’s when I learned the importance of that 15-minute rest. Get ready for tender pudding with golden edges and gentle sizzling as it cooks low and slow.
Why You’ll Love Slow Cooker Pumpkin Pie Pudding
- Hands-off cooking frees you up for other chores.
- Warm, spiced aroma fills the house for hours.
- Consistently creamy center with just a hint of jiggle.
- Packed with traditional pumpkin pie flavors without a crust.
A Little Background
Last fall, I first experimented with this pudding in my 6-quart slow cooker. I’ll never forget lining the pot—my prep note: grease and liner combo prevents those caramelized edges from sticking. That first batch taught me patience, as I watched the gently bubbling center transform into a glossy, tender custard that tasted just like pumpkin pie filling.
Key Ingredients for Slow Cooker Pumpkin Pie Pudding
- 1 (15 ounce) can pumpkin puree: The base of our pudding—use pure pumpkin, not pumpkin pie mix.
- 1 (14 ounce) can sweetened condensed milk: Adds richness and sweetness; no need for extra sugar.
- 2 cups milk: Balances thickness—whole milk gives a silkier mouthfeel, 2% works fine too.
- 2 eggs, beaten: Binds the pudding; bring to room temperature for even cooking.
- 2 cups French vanilla instant pudding mix: Thickens quickly—pick your favorite brand.
- 1 teaspoon pumpkin pie spice: Infuses warm notes—adjust up or down to suit your taste.
How to Make Slow Cooker Pumpkin Pie Pudding
- Line a 5-quart slow cooker with a liner and spray lightly with cooking spray for easy release.
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, 2 cups milk, and beaten eggs until uniform and silky.
- Measure in 2 cups French vanilla instant pudding mix, 1 teaspoon pumpkin pie spice, 2 teaspoons vanilla extract, and 1/2 teaspoon salt. Whisk until the mixture is smooth and glossy.
- Pour the blend into your prepared slow cooker. Cover and cook on low for 3 to 4 hours (or on high for 2 to 3), until the center is set with a slight jiggle. Personal Testing Note (Cooking): On my second trial, I let it cook a full 4 hours on low for extra depth—worth the wait. Turn off the heat and let it rest, covered, for 15 minutes before serving with whipped cream.
Pro Tips & Troubleshooting
- Always use a liner or foil to prevent browning edges and ease clean-up.
- If the center still jiggles after 4 hours, give it 20–30 more minutes on low.
- Add a pinch of ground nutmeg or ginger for an extra spice layer.
- To halve the recipe, pick a 3-quart cooker and reduce cook time by 30 minutes.
Storage & Make-Ahead Guide
Store leftovers in an airtight container and refrigerate for up to 4 days. To freeze, portion into freezer-safe containers and keep for up to 3 months; thaw overnight in the fridge. Always let the pudding cool to room temperature (no more than 2 hours) before refrigerating to meet food safety guidelines. Personal Testing Note (Storage): I found flavors meld beautifully after a day in the fridge, making it an ideal make-ahead dessert.
Serving Suggestions
Spoon warm pudding into bowls and top with a dollop of whipped cream, a sprinkle of cinnamon, or a drizzle of caramel sauce. For extra crunch, garnish with toasted pecans or gingersnap crumbs. A scoop of vanilla ice cream on the side makes it feel extra festive.
Frequently Asked Questions
- How long does Slow Cooker Pumpkin Pie Pudding take to cook? Plan for 3–4 hours on low or 2–3 hours on high, plus a 15-minute resting period off heat.
- Can I use fresh pumpkin instead of canned? Yes—swap in 2 cups of cooked, blended pumpkin, but reduce additional milk by ¼ cup to maintain texture.
- Is this pudding gluten-free? The base is gluten-free, but check your instant pudding brand—some contain wheat starch.
- How can I tell when the pudding is done? Look for gentle bubbling around the edges and a center that holds with a slight jiggle.
- Can I make Slow Cooker Pumpkin Pie Pudding ahead of time? Absolutely—cook a day ahead, then cover and chill. Rewarm gently in a 350°F oven for 10 minutes or serve cold.
- How should I store leftover pumpkin pie pudding? Keep in an airtight container in the fridge up to 4 days or freeze portions for up to 3 months.
Final Thoughts
Slow Cooker Pumpkin Pie Pudding has become my go-to autumn treat because it captures all the cozy flavors of pumpkin pie without fussing over crusts. I love it straight from the slow cooker, topped with whipped cream and a pinch of cinnamon. Give it a try and let me know how yours turns out—I can’t wait to see your cozy creations!
More Recipes You’ll Love
- No-Bake Pumpkin Cheesecake Balls – a creamy, crustless pumpkin dessert perfect for lazy afternoons
- Pumpkin Pie Bars – portable spiced pumpkin squares for easy serving
- Pumpkin Cinnamon Roll Muffins – combines cozy spices and pumpkin in a grab-and-go snack
- No-Bake Pumpkin Pie – another hands-off pumpkin classic that sets without the oven heat
Slow Cooker Pumpkin Pie Pudding
Ingredients
Pudding Mixture
- 1 15 ounce can pumpkin puree
- 1 14 ounce can sweetened condensed milk
- 2 cups milk
- 2 eggs beaten
- 2 teaspoons vanilla extract
Spice & Thickener
- 2 cups French vanilla instant pudding mix
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon salt
Instructions
Pudding Mixture
- In a large bowl, whisk together pumpkin puree, sweetened condensed milk, milk, and beaten eggs until smooth. Stir in vanilla extract.
Spice & Thickener
- Add French vanilla pudding mix, pumpkin pie spice, and salt; whisk until the mixture is glossy and uniform.
Slow Cooking
- Line a 5-quart slow cooker with a liner and spray with cooking spray. Pour the pudding mixture into the prepared cooker.
- Cover and cook on low for 3 to 4 hours (or on high for 2 to 3 hours), until the center is set but still slightly jiggly.
- Turn off the heat and let the pudding rest, covered, for 15 minutes before serving.