Crockpot Pumpkin Pie Pudding

Crockpot Pumpkin Pie Pudding is a cozy, healthy dessert with creamy pumpkin, warm spices, and a velvety texture. Slow-cooked for ease, this indulgent treat captures the essence of fall, perfect for a wholesome, comforting sweet ending to any meal.

Why You’ll Love This Recipe

Crockpot Pumpkin Pie Pudding is like a warm hug in dessert form, bringing the comforting flavors of pumpkin pie without the fuss of a crust. This healthy, creamy treat is packed with autumnal spices and naturally sweetened, making it a guilt-free indulgence. The slow cooker makes preparation effortless, letting you enjoy a decadent dessert with minimal work. Perfect for fall gatherings, cozy nights, or meal prep, it’s versatile, kid-friendly, and customizable, ensuring everyone can savor the magic of pumpkin season in a wholesome way.

Recipe Tips and Tricks

• Use Pure Pumpkin: Choose 100% pure pumpkin puree, not pumpkin pie filling, for authentic flavor.
• Stir Occasionally: Stir halfway through cooking to ensure even texture and prevent sticking.
• Adjust Sweetness: Taste and adjust sweetener before cooking to suit your preference.
• Use a Liner: A slow cooker liner makes cleanup a breeze for this sticky dessert.
• Check Consistency: If too thick, add a splash of milk; if too thin, cook uncovered for the last 30 minutes.
• Serve Warm: Enjoy straight from the crockpot for the coziest experience.
• Top Creatively: Add whipped cream, nuts, or granola for extra texture and flair.
• Test Doneness: Pudding should be set but slightly jiggly in the center when done.

Yield: 6 Servings

Crockpot Pumpkin Pie Pudding

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Crockpot Pumpkin Pie Pudding: a creamy, spiced pumpkin dessert, slow-cooked for cozy, healthy fall indulgence.

Prep Time 10 minutes

Cook Time 3 hours

Additional Time 15 minutes

Total Time 3 hours 25 minutes

Ingredients

• ¼ tsp salt
• ⅓ cup maple syrup
• ½ tsp ground ginger
• ½ tsp ground nutmeg
• 1 can (15 oz) pure pumpkin puree
• 1 cup full-fat coconut milk
• 1 tbsp butter (for greasing)
• 1 tsp ground cinnamon
• 1 tsp vanilla extract
• 2 large eggs

Instructions

1. Grease the Crockpot: Rub the inside of a 4-quart slow cooker with butter to prevent sticking.
2. Mix Wet Ingredients: In a large bowl, whisk pumpkin puree, coconut milk, maple syrup, eggs, and vanilla until smooth.
3. Add Spices: Stir in cinnamon, nutmeg, ginger, and salt, blending well to distribute flavors evenly.
4. Taste and Adjust: Sample the mixture and adjust maple syrup or spices to your liking.
5. Pour into Crockpot: Transfer the pumpkin mixture to the greased slow cooker, spreading it evenly.
6. Set and Cook: Cover and cook on high for 3 hours, or until the pudding is set but slightly jiggly.
7. Stir Halfway: After 1.5 hours, give the pudding a gentle stir to ensure even cooking.
8. Check Doneness: Test with a toothpick; it should come out mostly clean when done.
9. Cool Slightly: Let the pudding cool for 15 minutes in the crockpot for easier serving.
10. Serve with Joy: Scoop into bowls, top with whipped cream or nuts, and savor this cozy fall treat!

Notes

• For a smoother texture, blend the mixture before cooking for an extra creamy result.
• Serve with a dollop of coconut whipped cream for a dairy-free topping.
• Adjust cooking time slightly if using a larger or smaller slow cooker.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 180Total Fat 12gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 2gCholesterol 67mgSodium 145mgCarbohydrates 17gFiber 1gSugar 12gProtein 3g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Pumpkin Puree (1 can, 15 oz): Provides rich, earthy flavor; ensure it’s pure pumpkin, not pie filling.
• Coconut Milk (1 cup, full-fat): Adds creaminess; canned works best for thickness.
• Maple Syrup (⅓ cup): Naturally sweetens without refined sugar; adjust for desired sweetness.
• Eggs (2 large): Binds the pudding for a smooth, custardy texture.
• Cinnamon (1 tsp): Brings warm, cozy flavor; ground cinnamon is key for pumpkin pie taste.
• Nutmeg (½ tsp): Adds subtle, nutty warmth; freshly grated enhances aroma.
• Ginger (½ tsp): Provides a slight spicy kick to complement the pumpkin.
• Vanilla Extract (1 tsp): Enhances sweetness and rounds out flavors; use pure extract.
• Salt (¼ tsp): Balances sweetness and enhances overall flavor.
• Butter (1 tbsp, for greasing): Prevents sticking; use coconut oil for a dairy-free option.

Variations and Substitutions

• Dairy-Free Option: Swap butter for coconut oil and use almond milk instead of coconut milk.
• Vegan Version: Replace eggs with 2 tbsp flaxseed mixed with 6 tbsp water.
• Sweetener Swap: Use honey or agave nectar instead of maple syrup for variety.
• Spice Variations: Add cloves or allspice for a deeper spice profile.
• Low-Carb Option: Use a sugar-free sweetener like erythritol for keto-friendly pudding.
• Nutty Crunch: Stir in chopped pecans or walnuts for added texture.
• Fruity Twist: Mix in dried cranberries or raisins for a burst of sweetness.

Storage Options

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or on the stovetop with a splash of milk. Freezing is not recommended, as the texture may become grainy; enjoy fresh or chilled for best results.

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Until you can read, Crockpot Pulled Pork with No Sugar BBQ Sauce