This Slow Cooker Spiced Pumpkin Pudding is a quick and easy way to not only enjoy the rich flavor of pumpkin pie with less work, but it also fills your home with the warm aromas of autumn cooking.
From pie to jack o’ lanterns to rich coffee treats, pumpkins have become a symbol of fall celebration. Most people think of Thanksgiving dinner, but even the Pilgrims found many uses for the North American squash including pumpkin beer, custards and puddings. Today we don’t rely on pumpkin for food as much as those first travelers, instead delighting in it’s flavor – especially as a dessert.
“For pottage and puddings and custards and pies – Our pumpkins and parsnips are common supplies – We have pumpkins at morning and pumpkins at noon – If it were not for pumpkins we should be undoon.” Pilgrim verse, circa 1633
The best part about this recipe (besides how simple it is) is that you can mix and match your favorite flavors such as walnuts, nutmeg, cinnamon, dried berries and more. For this post I went with the most basic – and traditional – version: pumpkin spice and pecans. It can be served warm on the same day or chilled from the fridge. Either version is delicious.
Another yummy Fall recipe is our Salted Caramel Pumpkin Cheesecake Bites. These are perfect! They are truly a all in one bite of sweet perfection!
- 15 oz Canned Pumpkin
- 2/3 cup Evaporated Milk 5oz
- 1/3 cup Light Brown Sugar
- 2 tablespoons Pumpkin Pie Spice
- 1/2 box Yellow Cake Mix
- 1 cup chopped Pecans
- 1/4 cup Butter melted
- Cinnamon & Sugar Mix (as needed optional)
Spray the inside of your slow cooker with a nonstick cooking spray (or use a slow cooker liner)
In the slow cooker: blend together pumpkin, sugar, evaporated milk and 1 tablespoon of pumpkin spice
Make sure to spread the mixture so that it covers the bottom of the slow cooker.
In a separate bowl: combine cake mix, 1 tablespoon pumpkin spice and pecans
Sprinkle the dry mix over the wet mix already in the slow cooker. Make sure to cover evenly.
Drizzle the melted butter over the top
Cover and cook in slow cooker on HIGH heat for approximately 2 1/2 hours
Once done, turn off cooker completely and allow to cool - uncovered - for 30 minutes before serving.
Optional: Add whipped topping and sprinkle with cinnamon/sugar mix
Recipe adapted from bhg.com
I used this awesome Hamilton Beach Set ‘n Forget 6 Qt. Programmable Slow Cooker to prepare my pudding. Not only is it large capacity, it also has three choices for easy, automatic cooking: program, probe and manual mode.
I love how I can program the time so that, if I’m out of the house when it’s done cooking, it will switch to ‘warm’ mode and keep dinner ready to eat until we’re ready. When I’m cooking a large cut of meat (like a roast or whole chicken) I can use the temperature probe so that the cooker automatically shifts to keep warm when the optimal cooking temperature is reached. I can also use the manual setting for when I’ll be home and can check on the meal as needed. Don’t forget the included spoon that stays within reach in the snap tray on the handle. Dinner just got much easier!