Slow Cooker Pumpkin Pie Pudding
A creamy slow cooker pudding infused with warm pumpkin pie spices, made effortlessly in your crock pot for a hands-off dessert.
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.
Notes
Personal Testing Note: On my second trial, I let the pudding cook a full 4 hours on low for a richer depth of flavor.
Personal Testing Note: I found that resting the pudding for the full 15 minutes ensures a silky, sliceable texture.
Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. Allow to cool no more than 2 hours before refrigerating to maintain food safety.