Pumpkin Pudding
Indulge in this easy, creamy slow cooker pumpkin pudding! A family-favorite fall dessert that’s perfect for any occasion. Get the recipe now!
This pumpkin pudding is a staple in our household every fall. Its creamy texture and warm, spiced flavor make it the perfect comforting dessert. The slow cooker makes it incredibly easy, freeing up your time to enjoy the season!
Pumpkin pudding, a variation on classic baked custards, gained popularity in early American kitchens due to the abundance of pumpkins and the ease of slow cooking methods.
Add More Flavor (Enhancements):
- Add a splash of vanilla extract for extra depth of flavor.
- Garnish with whipped cream and a sprinkle of nutmeg.
Serving Suggestions/Drink Pairings:
- Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
- Pair with a glass of chilled milk or a warm cup of spiced cider.
- A light-bodied red wine, like Pinot Noir, can also complement the flavors.
Variations:
- Pumpkin Chocolate Chip Pudding: Stir in 1 cup of chocolate chips during the last 30 minutes of cooking.
- Spiced Pumpkin Pudding: Add 1/2 teaspoon of ground ginger and 1/4 teaspoon of ground cloves to the spice mixture.
- Pumpkin Bread Pudding: Add cubed bread to the mixture for a heartier dessert.
Pumpkin Pudding
This creamy and comforting pumpkin pudding, made in a slow cooker, is a perfect fall dessert. It’s easy to make and a family favorite!
Servings 12
Calories 300kcal
Ingredients
- 1 15 ounce can pumpkin puree (about 425g)
- 3 cups 600g granulated sugar
- 8 cups 1.9 liters milk (whole milk recommended for richness, but 2% or non-dairy alternatives work)
- 3 heaping tablespoons 24g all-purpose flour (for gluten-free, use a 1-to-1 gluten-free baking flour blend)
- 8 large eggs beaten
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 4 tablespoons 57g unsalted butter
Instructions
- In a large bowl, whisk the eggs until well combined.
- In the slow cooker, combine the pumpkin puree, milk, and beaten eggs. Stir to mix.
- In a separate bowl, whisk together the sugar, flour, cinnamon, and salt until evenly distributed.
- Gradually add the dry ingredients to the pumpkin mixture in the slow cooker, stirring constantly to prevent lumps.
- Cook on high for 3 hours or low for 6 hours, stirring every hour to ensure even cooking and prevent sticking.
- Stir in the butter until melted and fully incorporated.
- Serve warm or chilled.
Notes
For a smoother pudding, use an immersion blender to blend the mixture in the slow cooker before adding the butter.
The pudding will thicken as it cools.
The pudding will thicken as it cools.