Slow Cooker Pumpkin Pie Pudding

As the leaves turn vibrant shades of orange and gold, and the air becomes crisp with the promise of autumn, pumpkin-based desserts emerge as a staple in fall traditions. From classic pumpkin pies to pumpkin spice lattes, this beloved gourd has a unique ability to evoke cozy memories of family gatherings and festive celebrations. Among these delightful treats, Cozy Slow Cooker Pumpkin Pie Pudding stands out as a simple yet comforting dessert that captures the essence of the season.

Experience the warmth of fall with Cozy Slow Cooker Pumpkin Pie Pudding, a heartwarming dessert that’s easy to make and utterly comforting. This recipe combines pumpkin puree, rich creams, and a blend of spices, allowing flavors to meld effortlessly in your slow cooker. Perfect for busy days, it fills your home with inviting scents and delivers a creamy, indulgent treat. Serve warm, topped with whipped cream or toasted pecans, to make every bite a delightful celebration of autumn.

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Ingredients

1 (15 oz) can pure pumpkin puree

1 cup heavy cream

1 cup whole milk

¾ cup brown sugar, packed

½ cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon ground cloves

¼ cup cornstarch

1 cup chopped pecans (optional, for topping)

Whipped cream (for serving)

Instructions

Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with a little butter or non-stick cooking spray.

Mix Pumpkin Base: In a large mixing bowl, whisk together the pumpkin puree, heavy cream, whole milk, brown sugar, granulated sugar, and eggs until smooth.

Flavor It Up: Add the vanilla extract, cinnamon, nutmeg, ginger, salt, and cloves to the mixture. Whisk until well combined.

Thicken the Pudding: Slowly sprinkle the cornstarch into the pumpkin mixture while whisking. This will help avoid lumps. Mix until thoroughly combined.

Transfer to Slow Cooker: Pour the pumpkin mixture into the prepared slow cooker. Spread it out evenly with a spatula.

Cook: Cover and cook on low for 4 to 6 hours, or until the pudding is set and a toothpick inserted in the center comes out clean. Stir halfway through if desired for even cooking.

Serve: Once cooked, turn off the slow cooker and let the pudding cool for about 15 minutes. Serve warm in bowls, topped with whipped cream and sprinkle with chopped pecans if using.

Garnish: Add a sprinkle of cinnamon or a drizzle of caramel sauce on top for an extra touch of sweetness.

Prep Time, Total Time, Servings: 15 mins | 6 hrs | 8 servings