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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Recipe Summary

prep:
10 mins
cook:
6 hrs
total:
6 hrs 10 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Coat the bowl of a slow cooker with nonstick cooking spray.

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  • 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.

  • 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

377 calories; protein 7.7g 15% DV; carbohydrates 61.6g 20% DV; fat 12g 18% DV; cholesterol 83mg 28% DV; sodium 414.5mg 17% DV. Full Nutrition

Reviews (5)

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Most helpful positive review

Rating: 4 stars
09/26/2019
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 it was done at 2 hours on low, and it started to burn. There is no way this could cook 6-7 hours. Check this at 2 hours and continue if needed. Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/26/2019
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 it was done at 2 hours on low, and it started to burn. There is no way this could cook 6-7 hours. Check this at 2 hours and continue if needed. Read More
(1)
Rating: 4 stars
08/18/2020
This was delicious! I agree with the other reviewers - the dish was completely cooked using the slow cooker on low for only in 2 1/2 hours. I made it gluten free by using a GF baking mix. I also dairy free by using vegan butter, almond milk (I just cooked it down in a pan to make it thicker like evaporated milk), and topped it with Non-dairy “reddi-wip.” Delicious, easy, and fast recipe! Read More
Rating: 4 stars
09/22/2020
.I made this recipe exactly as it was offered except for the timing. Fortunately, some others had written that the timing was off for them and to check after 2 hours. I’m so glad I did! Mine was burning around the edges and I suggest it was because the size of the recommended crock pot was not given in the instructions. Please, everyone, when you post a slow cooker/crockpot recipe state the size of the cooking vessel. I saved my dessert in time and it was very delicious, though a little crusty around the edges. Read More
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Rating: 5 stars
10/14/2019
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 whole way through. This will be a new fall tradition in our home! Read More
Rating: 5 stars
09/20/2020
We loved this pudding! I subbed for pumpkin pie spice: 1-1/2 t cinnamon, 1/2 t ground ginger, 1/4 t ground cloves, and 1/4 t nutmeg. I stirred in the vanilla before cooking. My crockpot is large, so I poured the pudding mixture into a casserole dish, covered, and put it into the crockpot with a folded foil sling to help lift it out when done. It was done in 5 hours. Delicious! Read More