Pumpkin Pudding

A delicious homemade Pumpkin Pudding slow cooker recipe made with pumpkin puree, Bisquick baking mix, sugar, eggs, evaporated milk, butter, vanilla extract, and spices. Serve warm or chilled and top with whipped cream. Absolutely delicious!

There are not many fall dessert recipes that can rival the classic pumpkin pie, but this Pumpkin Pudding is definitely one of them in my mind! Imagine warm pumpkin pie, without the crust, topped with whipped cream.

That’s exactly what this delicious autumn dessert tastes like!

I like to pull out my glass ice cream dishes to serve the pudding because the color is just the perfect orange. Can you imagine the Thanksgiving table cleared from all the dinner dishes, coffee mugs filled, and servings of this Pumpkin Pudding at each setting? Dessert perfection if you ask me!

What’s in this recipe?

Honestly, the typical pumpkin pie ingredients are what you need, with the addition of Bisquick baking mix. I have a homemade recipe for Bisquick here that works perfectly in this recipe if you want a totally homemade method.

You’ll need pumpkin puree (NOT pumpkin pie filling), sugar, eggs, evaporated milk, Bisquick baking mix, butter, pumpkin pie spice, vanilla extract, and whipped cream.

Do I need whipped cream or heavy whipping cream?

You’ll need whipped cream, whatever kind you usually buy to garnish ice cream. I typically buy the kind that comes in a can!

What size slow cooker is needed?

You’ll need a smaller, 4 quart sized Crockpot to make this pudding. I have tried making this in a larger slow cooker and it doesn’t work well so I don’t recommend doing that.

How to make this recipe?

1. Using a large mixing bowl, add in the pumpkin puree, Bisquick baking mix, sugar, eggs, melted butter, evaporated milk, vanilla extract, and pumpkin pie spice.

2. Using a hand mixer, blend the ingredients together on low speed until the mixture is smooth and no lumps remain.

3. Spray the inside of a 4 quart Crockpot with non stick spray. Pour the pudding mixture into the slow cooker.

4. Cover the slow cooker with the lid and cook the pudding on low for 3 to 4 hours, or until the sides are starting to pull away from the Crockpot and the center is almost set (still a little giggly). Remove the lid and continue cooking for 30 minutes.

Test to see if the pudding is done by inserting a skewer into the center. It should come out totally clean!

Scoop the pumpkin pudding into dessert dishes. Top them with whipped cream and an extra sprinkling of pumpkin pie spice before serving.

Storage directions:

Allow the pudding to cool completely. Transfer to a plastic container. Cover it with a lid and refrigerate for up to three days. Reheat the pudding in the microwave if desired, or enjoy the pudding chilled.

How many people does this serve?

This serves about 6 people using ice cream dishes.

Can this recipe be doubled?

No, the ratio of eggs and milk to dry ingredients won’t cook completely in the Crockpot. If you’d like to make a large batch, borrow another slow cooker and have two going at the same time!

More recipes you’ll love:

• Sweet Potato Pie Recipe
• Bisquick Banana Bread
• Pumpkin Butter Cake
• Pumpkin Apple Butter
• Cream of Broccoli Soup Recipe

If you liked this recipe, leave a rating and a comment below this post!

Pumpkin Pudding

Pumpkin Pudding recipe made with pumpkin puree, evaporated milk, eggs, sugar, baking mix, and butter. Served hot straight from the slow cooker!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: recipe for pumpkin pudding

Prep Time: 10 minutes

Cook Time: 4 hours

Servings: 6 servings

Calories: 300kcal

Author: Kelly Miller

Ingredients

• ▢ 12 oz evaporated milk
• ▢ 15 oz pumpkin puree
• ▢ 2 eggs
• ▢ 3/4 cup sugar
• ▢ 1/2 cup Bisquick
• ▢ 2 tablespoons butter melted
• ▢ 2 teaspoons pumpkin pie spice plus more for garnish
• ▢ 1 1/2 teaspoons vanilla
• ▢ prepared whipped cream

Instructions

• In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice, and vanilla with a hand mixer until smooth.
• Spray in the inside of a 4 quart slow cooker with non stick spray and pour the pudding into the slow cooker.
• Cover and cook on low 3-4 hours or until the center is almost set and it's pulling away from the sides.
• Remove lid and cook an additional 30 minutes; a skewer should test almost clean in the center.
• Spoon into serving dishes and top with whipped cream and a sprinkle of pumpkin pie spice.

Video

Nutrition

Calories: 300kcal | Carbohydrates: 43g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 246mg | Potassium: 362mg | Fiber: 2g | Sugar: 34g | Vitamin A: 11364IU | Vitamin C: 4mg | Calcium: 199mg | Iron: 2mg

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