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As the leaves begin to change and the air turns crisp, the comforting flavors of fall beckon us into the kitchen. One of the quintessential symbols of this season is the beloved pumpkin pie, with its rich, warm spices and creamy filling. However, instead of the traditional pie, why not embrace the convenience and indulgence of a Cozy Slow Cooker Pumpkin Pie Pudding? This delightful dessert transforms the classic flavors of pumpkin pie into a smooth, velvety pudding that cooks gently in your slow cooker, allowing the ingredients to meld perfectly over time.

Slow Cooker Pumpkin Pie Pudding

Warm up your fall with a cozy twist on traditional pumpkin pie! This Slow Cooker Pumpkin Pie Pudding combines pure pumpkin puree, wholesome spices, and creamy ingredients for a rich, velvety dessert that cooks effortlessly in your slow cooker. With minimal prep work and maximum comfort, it's perfect for gatherings or a quiet night at home. Discover the easy steps to create this heartwarming treat and indulge in the flavors of the season with every delicious spoonful.
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Ingredients
  

1 can (15 oz) pure pumpkin puree

1 cup sweetened condensed milk

1/2 cup brown sugar, packed

2 large eggs

1/2 cup whole milk

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

1/4 teaspoon ground cloves

1/4 cup cornstarch

1/2 cup chopped pecans (optional, for topping)

Whipped cream (for serving)

Instructions
 

Prepare the Slow Cooker: Lightly grease the inside of your slow cooker with cooking spray or butter to prevent sticking.

    Mix Ingredients: In a large mixing bowl, combine the pumpkin puree, sweetened condensed milk, brown sugar, eggs, whole milk, and vanilla extract. Whisk until the mixture is smooth and well incorporated.

      Add Spices and Thickener: Stir in the ground cinnamon, nutmeg, ginger, salt, cloves, and cornstarch. Mix until everything is well combined and there are no lumps from the cornstarch.

        Transfer to Slow Cooker: Pour the pumpkin mixture into the prepared slow cooker. Use a spatula to scrape down the sides of the bowl and ensure all of the mixture makes it into the cooker.

          Cook: Cover and cook on low for 4 to 6 hours, or until the pudding is set and slightly jiggly in the center. Avoid lifting the lid frequently, as this can affect the cooking time.

            Check for Doneness: After the cooking time, check the pudding. It should be thick and have a creamy consistency. If it's too loose, you may need to cook a little longer.

              Serve: Once done, remove the lid and let it cool slightly for about 10-15 minutes. Serve warm in bowls, topped with chopped pecans (if using) and a generous dollop of whipped cream.

                Store: Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.

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