Crockpot Pumpkin Pie Pudding (Easy Slow Cooker Dessert)

Pumpkin pie is a fall must-have, but making the crust can feel like a project. This crockpot pumpkin pie pudding gives you all that classic pumpkin pie flavor in a warm, creamy, spoonable dessert with zero rolling, pressing or blind baking.

A small amount of flour turns the pumpkin filling into a soft, almost cake-like pudding as it slow cooks. Scoop it warm into bowls, top it with whipped cream, and you’ve got a cozy fall dessert that comes together in just 10 minutes of hands-on time.

How do you make pumpkin pie pudding in a crockpot? Whisk pumpkin puree, evaporated milk, eggs, brown sugar, melted butter and vanilla, then stir in flour, baking powder, salt and pumpkin pie spice. Pour into a greased slow cooker, place paper towels under the lid and cook on LOW for 4½ to 5½ hours, until the edges are set and the center is soft but no longer liquid. Serve warm with whipped cream.

At a glance: 8 servings · 10 min prep · One bowl · No crust · No oven needed

Why You’ll Love This Recipe

• Pumpkin pie, minus the crust. All the flavor with none of the fuss.
• Warm, creamy and spoonable. Soft like pudding with a light, cake-like body.
• One bowl, 10 minutes. Whisk everything together and let the crockpot take over.
• Holiday helper. Frees your oven and stays warm until dessert time.
• Simple pantry ingredients. Most of it is probably already in your kitchen.

Yield: 8 servings

Crockpot Pumpkin Pie Pudding

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Warm, creamy pumpkin pie pudding with a soft, cake-like texture, slow-cooked in your crockpot and topped with fluffy whipped cream.

Prep Time 10 minutes

Cook Time 4 hours 30 minutes

Additional Time 15 minutes

Total Time 4 hours 55 minutes

Ingredients

Wet Ingredients

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• 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
• 1 can (12 oz) evaporated milk
• 2 large eggs
• ¾ cup packed light brown sugar
• 2 tablespoons unsalted butter, melted
• 2 teaspoons vanilla extract

Dry Ingredients

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• ½ cup all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2½ teaspoons pumpkin pie spice

For Greasing and Serving

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• Butter or nonstick spray, for greasing
• Whipped cream
• Crushed graham crackers or gingersnaps, optional
• Ground cinnamon, for dusting

Instructions

1. Prep your slow cooker. Generously grease the insert of a 4-quart crockpot with butter or nonstick spray, coating the bottom and sides well. This keeps the edges from sticking and makes scooping easy.
2. Whisk the eggs and sugar. In a large bowl, whisk the eggs and brown sugar together until smooth and slightly glossy, with no lumps of sugar remaining.
3. Add the pumpkin. Whisk in the pumpkin puree until the mixture is smooth and evenly orange. It’s already starting to look like pumpkin pie filling!
4. Stir in the milk, butter and vanilla. Slowly whisk in the evaporated milk, melted butter and vanilla until silky and well combined.
5. Combine the dry ingredients. In a small bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Mixing them separately first prevents flour lumps and spreads the spice evenly.
6. Whisk it all together. Add the dry mixture to the pumpkin mixture and whisk until completely smooth, with no visible flour lumps. Take a moment to enjoy that cozy pumpkin pie aroma.
7. Pour into the crockpot. Pour the batter into the prepared slow cooker and gently tap the insert on the counter to release any air bubbles.
8. Cover with the towel trick. Lay two layers of paper towels or a thin, clean kitchen towel across the top of the crockpot, keeping it taut so it doesn’t touch the pudding, then place the lid on. The towel catches condensation so the top stays smooth.
9. Slow cook gently. Cook on LOW for 4½ to 5½ hours without lifting the lid until the 4-hour mark. It’s ready when the edges are set and pulling slightly from the sides, the center wobbles softly rather than looking liquid and it reads 175°F to 180°F (79°C to 82°C).
10. Rest and serve. Turn off the slow cooker, remove the lid and towel and let the pudding rest uncovered for 15 minutes to finish setting. Scoop into bowls, top with a big swirl of whipped cream, a sprinkle of crushed graham crackers and a dusting of cinnamon, and enjoy every warm, cozy spoonful!

Notes

• Use pure pumpkin: Pumpkin pie filling makes the pudding overly sweet and changes the texture.
• Cook on LOW: HIGH heat can curdle the eggs and overcook the edges.
• Slow cooker size matters: In a 6-quart crockpot, start checking after 3½ hours.
• Biscuit mix shortcut: Replace the flour, baking powder and salt with ½ cup biscuit baking mix.
• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Use full-fat coconut milk and coconut oil.
• Serve warm or cold: Warm is soft and creamy; chilled is firmer, like pie filling.
• Storage: Refrigerate covered for up to 4 days. Freezing is not recommended.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 174Total Fat 5gSaturated Fat 3gUnsaturated Fat 2gCholesterol 56mgSodium 163mgCarbohydrates 31gFiber 1gSugar 22gProtein 3g

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

What to Expect When You Make This

A couple of hours in, your house will smell exactly like pumpkin pie baking, warm and sweet with cinnamon, ginger and nutmeg. Keep the lid closed and let it cook low and slow.

When it’s ready, the edges will be set and lightly pulling away from the sides, and the center will look soft and slightly puffed. Give the crockpot a gentle nudge, and the middle should wobble softly rather than ripple like liquid.

The texture is the best part. It’s somewhere between pumpkin pie filling and a soft pudding cake: creamy and silky, with just enough body to hold its shape on a spoon. It firms up a little as it rests, so a few minutes of patience pays off.

Served warm with a big swirl of whipped cream and a sprinkle of crushed graham crackers, it tastes just like a slice of pumpkin pie, only cozier.

A tip worth remembering: Whisk the flour into the wet mixture thoroughly. Any lumps left now will stay in the finished pudding.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

• Pumpkin puree: 100% pure pumpkin for that classic pie flavor and color.
• Evaporated milk: The traditional pumpkin pie ingredient for a creamy, rich base.
• Eggs: Help the pudding set softly.
• Brown sugar: Adds warm, caramel-like sweetness.
• Butter: Brings richness and a buttery, pie-like flavor.
• Vanilla extract: Rounds out the spices.
• All-purpose flour: Thickens the pudding and gives it a soft, cake-like body.
• Baking powder: Adds a gentle lift so it isn’t dense.
• Pumpkin pie spice: The classic blend of cinnamon, ginger, nutmeg and cloves.
• Salt: Balances the sweetness.

Substitutions:

• ½ cup biscuit baking mix instead of the flour, baking powder and salt
• 1:1 gluten-free flour blend for gluten-free
• Full-fat coconut milk and coconut oil for dairy-free
• Coconut sugar or maple syrup instead of brown sugar
• Your own spice mix: 1½ tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, ⅛ tsp cloves

Ingredient Science

• Flour turns custard into pudding. The starch in flour swells as it heats and absorbs liquid, thickening the mixture and giving it a soft, cake-like body that pure custard doesn’t have.
• Baking powder keeps it light. It releases small bubbles of gas as it heats, giving the pudding a gentle lift so it stays fluffy instead of dense.
• Evaporated milk adds creaminess without extra water. With much of its water removed, evaporated milk is richer in milk proteins and sugars, so the pudding sets creamy and holds together better than with regular milk.
• Eggs set it softly. Egg proteins firm up as they warm, helping the pudding hold its shape on the spoon. Combined with the flour, they create a texture that’s soft but not runny.
• Low heat keeps it smooth. Gentle cooking sets the eggs slowly and evenly, avoiding the grainy, curdled texture that high heat can cause.
• Brown sugar deepens flavor. Its molasses content adds caramel notes and helps the pudding stay moist.

Why the Slow Cooker Works Here

• Gentle heat is perfect for egg-based desserts. It cooks slowly and evenly for a smooth, creamy texture.
• No water bath or pie crust needed. The crockpot’s moist, steady environment does the work.
• Hands-off cooking. Pour it in and walk away.
• Ready when you are. Switch to WARM after cooking and serve whenever dessert time arrives.
• The trade-off is condensation. Drips from the lid can leave wet spots on top. A paper towel under the lid absorbs that moisture and keeps the surface smooth.

Equipment

• 4-quart slow cooker (a 6-quart works with a shorter cook time)
• Large mixing bowl
• Small bowl
• Whisk
• Paper towels or a thin, clean kitchen towel
• Instant-read thermometer (optional)
• Serving bowls

Common Mistakes to Avoid

1. Using pumpkin pie filling. It’s pre-sweetened and spiced, so the pudding becomes too sweet. Fix: Use 100% pure pumpkin puree.
2. Leaving flour lumps. Lumps don’t dissolve as it cooks. Fix: Whisk the dry ingredients together first, then whisk them into the wet mixture until completely smooth.
3. Cooking on HIGH. High heat can curdle the eggs and make the edges overcook. Fix: Cook on LOW.
4. Using a slow cooker that’s too big. The mixture spreads thin and overcooks quickly. Fix: Use a 4-quart, or check a 6-quart about an hour earlier.
5. Skipping the paper towel. Condensation drips onto the top. Fix: Lay two layers of paper towels taut under the lid.
6. Lifting the lid often. Each peek drops the temperature and adds cooking time. Fix: Wait until the 4-hour mark to check.
7. Overcooking until firm. It turns dry and rubbery as it cools. Fix: Stop when the edges are set and the center wobbles softly.
8. Serving it piping hot. It’s still loose and very hot right out of the crockpot. Fix: Let it rest uncovered for 15 minutes before scooping.

Variations

• Gingersnap Crumble Pudding: Top each serving with crushed gingersnaps tossed in a little melted butter for a crust-like crunch.
• Pecan Praline Topping: Sprinkle a mix of ½ cup chopped pecans, ¼ cup brown sugar and 2 tablespoons melted butter over the top before cooking.
• Maple Pumpkin Pudding: Replace half the brown sugar with ¼ cup pure maple syrup.
• Chocolate Chip Pumpkin Pudding: Scatter ½ cup mini chocolate chips over the top during the last 30 minutes.
• Dairy-Free Version: Use full-fat coconut milk instead of evaporated milk and coconut oil instead of butter.

Serving Ideas

• Classic: Warm, with a generous swirl of whipped cream and a pinch of cinnamon.
• Pie-style crunch: Crushed graham crackers, gingersnaps or shortbread on top.
• À la mode: A scoop of vanilla, cinnamon or butter pecan ice cream.
• Drizzles: Salted caramel, warm maple syrup or a little bourbon caramel.
• Chilled: Serve cold from the fridge for a firmer, pie-filling texture.
• Drinks: Coffee, chai, a pumpkin spice latte or hot apple cider.
• Holiday dessert bar: Keep it on WARM with toppings like whipped cream, crushed cookies and caramel for a build-your-own pumpkin pie bowl.

Make-Ahead, Storage & Reheating

• Make ahead: Cook up to 2 days ahead and refrigerate. Reheat or serve chilled.
• Fridge: Cover and refrigerate for up to 4 days.
• Freezer: Not recommended, as the texture can turn watery when thawed.
• Reheat: Microwave individual portions for 30 to 45 seconds, or rewarm the whole batch in the crockpot on LOW for about 1 hour.

Frequently Asked Questions

1. What’s the difference between pumpkin pie pudding and pumpkin custard?
   Pumpkin pie pudding includes a little flour and baking powder, which gives it a thicker, softer, cake-like texture that’s best served warm. Pumpkin custard uses only eggs and dairy to set, so it’s silkier and usually served chilled.
2. How do I know when crockpot pumpkin pie pudding is done?
   The edges should be set and pulling slightly from the sides, and the center should wobble softly rather than look liquid. An instant-read thermometer in the center should read about 175°F to 180°F (79°C to 82°C).
3. Can I use a 6-quart slow cooker?
   Yes. The pudding will be thinner and cook faster, so start checking after about 3½ hours on LOW.
4. Can I use biscuit mix instead of flour?
   Yes. Replace the flour, baking powder and salt with ½ cup biscuit baking mix. It works the same way and gives a similar soft texture.
5. Should pumpkin pie pudding be served warm or cold?
   Either way works. Warm, it’s soft, creamy and comforting. Chilled, it firms up and tastes more like classic pumpkin pie filling.

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Until you can read, Crockpot Pumpkin Ginger Cake recipe