Slow Cooker Pumpkin Pie Pudding

As the leaves begin to fall and the air turns crisp, our cravings for warm, comforting desserts start to emerge. Among the most beloved of these autumn treats is pumpkin-based desserts, which evoke a sense of nostalgia and seasonal warmth. One standout recipe that perfectly captures this essence is the Cozy Slow Cooker Pumpkin Pie Pudding. This delightful dish combines the rich flavors of pumpkin and spices with a creamy texture that is simply irresistible.

Experience the cozy flavors of fall with this easy Slow Cooker Pumpkin Pie Pudding recipe. Perfect for busy days, this creamy dessert combines pureed pumpkin, warm spices, and a touch of brown sugar, all made effortlessly in your slow cooker. Enjoy each spoonful as it warms your heart with its comforting texture and nostalgic taste. Ideal for family gatherings or a sweet treat at home, this pudding is a delicious celebration of the season. Get ready to indulge in a fall favorite!

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Ingredients

1 (15 oz) can pureed pumpkin

1 cup whole milk

1 cup heavy cream

3 large eggs

1 cup brown sugar, packed

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cloves

1/4 teaspoon salt

1/4 cup cornstarch

1/2 cup chopped pecans (optional, for a nutty crunch)

Whipped cream or vanilla ice cream, for serving

Instructions

Prepare Your Slow Cooker: Grease the interior of the slow cooker with a light coat of non-stick spray or butter to prevent sticking.

Whisk Together Ingredients: In a large mixing bowl, combine the pureed pumpkin, whole milk, heavy cream, and eggs. Whisk until well combined and smooth.

Add Sweetness and Spice: Stir in the brown sugar, vanilla extract, ground cinnamon, nutmeg, ginger, cloves, and salt. Mix until the ingredients are fully integrated.

Thicken the mixture: Gradually sprinkle in the cornstarch while whisking to avoid lumps. Continue whisking until the mixture is well combined and uniform in texture.

Incorporate Pecans (Optional): If you’d like to add some nuttiness, fold in the chopped pecans at this stage.

Pour into Slow Cooker: Transfer the mixture into the prepared slow cooker, spreading it evenly. Cover with the lid.

Cook on Low: Set the slow cooker to low and cook for approximately 4 to 6 hours. The pudding should be set, but a bit jiggle in the middle is okay as it will firm up while cooling.

Cool and Serve: Once the cooking time is up, turn off the slow cooker and let the pudding cool for about 30 minutes before serving. This will help it thicken a bit more.

Serve Warm or Cold: Ladle the pumpkin pie pudding into bowls and top with whipped cream or a scoop of vanilla ice cream. You can also sprinkle some extra chopped pecans or a dash of cinnamon on top for added flavor.

Enjoy: Savor each bite of this cozy, creamy delight as you enjoy the warm flavors of fall!

Prep Time, Total Time, Servings: 15 minutes | 4-6 hours | 6-8 servings