If you are on the lookout for a dessert that feels like a warm hug in a bowl, then this Pumpkin Pie Pudding Recipe is exactly what you need. It’s an irresistibly creamy and subtly spiced pudding that captures the essence of pumpkin pie but with a lovely, velvety twist. Perfectly cozy and delightfully comforting, this recipe transforms everyday pantry staples into a show-stopping treat that’s as easy to make as it is to devour.

Ingredients You’ll Need

A clear glass bowl filled with smooth, light orange batter with a slightly shiny surface and a small bubble in the center. The bowl is set on a white marbled surface. A woman's hand with painted nails in blue gently touches the rim of the bowl, which has some batter stains around the inside upper edge. photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this recipe plays a starring role, working together to deliver that classic pumpkin pie flavor and a smooth, luscious texture. Simple and accessible, these pantry essentials are the foundation of an unforgettable pumpkin dessert.

Pumpkin (1 can, 15 ounces): The heart of the dish, bringing natural sweetness and that rich, earthy pumpkin flavor.
Evaporated milk (1 can, 12 ounces): Adds creamy richness without overpowering the pumpkin’s delicate taste.
Sugar (3/4 cup): Provides just the right amount of sweetness to balance the spices and pumpkin.
Biscuit/baking mix (1/2 cup): Acts as a delicate thickener creating a pudding with wonderful body and a slight custardy bite.
Eggs (2 large, beaten): Bind everything together, ensuring a smooth, silky texture.
Butter (2 tablespoons, melted): Adds a subtle richness and depth of flavor to the pudding.
Pumpkin pie spice (2-1/2 teaspoons): The magic seasoning blend that delivers warm notes of cinnamon, nutmeg, and cloves.
Vanilla extract (2 teaspoons): Rounds out the flavors with a sweet, fragrant finish.
Optional: Sweetened whipped cream or vanilla ice cream: Perfect for adding a creamy contrast when serving.

How to Make Pumpkin Pie Pudding Recipe

Step 1: Mix the Ingredients

Start by combining the pumpkin, evaporated milk, and sugar in a large bowl to ensure even sweetness. Next, stir in the biscuit baking mix to start building that custard base. Add the beaten eggs, melted butter, pumpkin pie spice, and vanilla extract, mixing everything until the batter is smooth and homogenous. This step sets the foundation for the pudding’s luscious texture and vibrant flavor.

Step 2: Transfer to the Slow Cooker

Generously grease a 3-quart slow cooker to prevent sticking, then pour the pudding mixture inside. This is where the magic happens—the slow cooker’s gentle heat transforms the liquid batter into a perfectly cooked, creamy dessert that’s effortlessly tender and full of flavor.

Step 3: Cook the Pudding

Cover the slow cooker and cook on low for six to seven hours, or until a thermometer inserted into the pudding reads 160°F. This low and slow cooking method helps the pudding develop an even texture without drying out or curdling. It’s a hands-off approach, giving you the freedom to go about your day while the dessert comes to life.

Step 4: Ready to Serve

Once cooked, the pudding will have a beautiful custard-like consistency and radiant pumpkin color. At this point, stir lightly if desired, then scoop into individual bowls for serving. The warmth and aroma alone will make it irresistible.

How to Serve Pumpkin Pie Pudding Recipe

A clear glass cup filled with two layers: the bottom thick layer is a bright orange smooth pumpkin puree with some soft texture, topped with a small dollop of white whipped cream sprinkled with light brown cinnamon powder. A silver spoon is partially inside the cup resting on the pumpkin layer, ready to scoop. The cup is placed on a white marbled surface with a brown cloth slightly visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance your Pumpkin Pie Pudding Recipe with a generous dollop of sweetened whipped cream or a scoop of vanilla ice cream. The cool creaminess contrasts beautifully with the warm, spiced pudding, creating a delightful balance. For a finishing touch, sprinkle a pinch of extra pumpkin pie spice or some toasted pecans for crunch.

Side Dishes

Serve this dessert after a hearty autumn meal alongside simple sides like spiced apple chips or cinnamon-dusted roasted nuts. A cup of chai tea or freshly brewed coffee also pairs nicely, complementing the warming spices in the pudding.

Creative Ways to Present

For celebrations or cozy family dinners, spoon the pudding into elegant glass parfait cups layered with gingersnap cookie crumbles or caramel sauce. You can even try individual ramekins topped with candied pecans or a sprinkle of nutmeg for an extra special touch that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The pudding may firm up a bit when chilled but will maintain delicious flavor and can be enjoyed cold or reheated gently.

Freezing

If you want to save some for later, freeze the pudding in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating to preserve its creamy texture without separation.

Reheating

Reheat individual servings gently in the microwave or warm the entire batch in a saucepan over low heat while stirring occasionally. Add a splash of milk to loosen the consistency if it thickens too much during refrigeration or freezing. Reheating this pudding is a quick way to enjoy that fresh-from-the-slow-cooker taste again.

FAQs

Can I make Pumpkin Pie Pudding Recipe without a slow cooker?

Absolutely! You can bake it in a water bath in the oven at 325°F for about 50 to 60 minutes until set. Just transfer the mixture to a greased baking dish and adjust the cooking time accordingly.

Is it possible to use fresh pumpkin instead of canned pumpkin?

Yes, but make sure to cook and puree the fresh pumpkin thoroughly before using it. Canned pumpkin ensures consistent moisture and flavor, but fresh can add a lovely homemade touch if prepared properly.

Can I use regular milk instead of evaporated milk?

You can, but evaporated milk contributes to the pudding’s rich and creamy texture. If using regular milk, consider reducing the amount slightly or adding a bit of heavy cream for extra richness.

What’s the best way to get that perfect pumpkin pie spice?

Mix cinnamon, nutmeg, ginger, allspice, and cloves in varying amounts to your taste preference. Many grocery stores also sell pre-made pumpkin pie spice blends that work wonderfully in this recipe.

Can I make this dessert vegan or dairy-free?

For a vegan or dairy-free version, substitute evaporated milk with coconut milk, use a plant-based butter alternative, and replace the eggs with flax or chia egg substitutes. Keep in mind texture and flavor may vary slightly.

Final Thoughts

This Pumpkin Pie Pudding Recipe is an all-star dessert that’s rich in flavor but incredibly simple to make. I can’t recommend it enough for those moments when you crave the cozy warmth of pumpkin pie in a delightfully soft, pudding form. Give it a try and share it with your loved ones — you’re sure to make some happy memories with every spoonful!

Pumpkin Pie Pudding Recipe

Ingredients You’ll Need