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!

Course Dessert

Cuisine American

Keyword Delicious, Easy, Pudding

Prep Time 15

Cook Time 3

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.