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Maple-Pumpkin Pudding in the Slow Cooker

Rated as 4.5 out of 5 Stars

"A scrumptious maple-pumpkin pudding that is easy to make and worth the wait! Serve warm in bowls with whipped topping or vanilla ice cream if desired."
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6 h 10 m servings 377
Original recipe yields 6 servings


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  1. Coat the bowl of a slow cooker with nonstick cooking spray.
  2. Combine pumpkin, evaporated milk, sugar, baking mix, maple syrup, eggs, butter, and pumpkin pie spice in a large bowl. Transfer to the prepared slow cooker.
  3. Cover and cook on Low until an instant-read thermometer reads 160 degrees F ( C), 6 to 7 hours. Stir in vanilla extract and serve.


  • Cook's Note:
  • You can substitute margarine for butter and honey for maple syrup, if desired.

Nutrition Facts

Per Serving: 377 calories; 12 61.6 7.7 83 415 Full nutrition

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Read all reviews 2
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I made a GLUTEN FREEE version on this tonight. I only substituted the "baking mix" for gluten free baking mix and it came out beautifully! It really did need the whole six hours to cook the who...

This is SO good. I love how creamy it is. It is just like pumpkin pie with no crust. I added the vanilla with all the ingredients and didn't stir it when it was done. The one big issue is that i...