Indulge in the flavors of fall with this easy-to-make Slow Cooker Pumpkin Pie Pudding. It's creamy, comforting, and bursting with all the classic pumpkin pie spices. Perfect for a cozy dessert on chilly evenings or as a treat for holiday gatherings.
Ingredients: 1 can 15 ounces pumpkin puree. 1 can 12 ounces evaporated milk. 3/4 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground ginger. 1/4 teaspoon salt. 1 cup crushed graham crackers. Whipped cream, for serving optional.
Instructions: In a mixing bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, vanilla extract, cinnamon, nutmeg, ginger, and salt until well combined. Layer crushed graham crackers evenly on the bottom of the slow cooker. Pour the pumpkin mixture over the graham crackers in the slow cooker. Cover and cook on low for 4-5 hours or until the pudding is set around the edges and slightly jiggly in the center. Serve warm with whipped cream, if desired.
Prep Time: 10 minutes
Cook Time: 240 minutes
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