Pumpkin Pie Pudding

Pumpkin Pie Pudding

Pumpkin isn't just for Thanksgiving anymore! This is an easy-to-prepare pumpkin recipe and it's like having a pumpkin pie without the crust. Get a big can of canned pumpkin - NOT the pie filling, which is already sweetened and spiced - and put this in a slow cooker. Let something else do all the work for you.

We used my 2-quart slow cooker and it rose up to the top but did not go over, but you can go as high as a 6-quart cooker. Make this recipe on a crisp fall day, when the leaves are falling and there's a chill in the air, for the ultimate aesthetic experience.



  1. Lightly oil the inside of the slow cooker
  2. In a mixing bowl, whisk together flour, baking soda and Nashville Spice Company Fine Sea Salt.
  3. Add remaining ingredients and stir thoroughly to combine
  4. Transfer mixture to the slow cooker
  5. Cook on high for 3-4 hours, until set
  6. Pudding is set when the temperature at the center is 160°F.
  7. Serve warm with cinnamon ice cream, whipped topping or a sprinkle of powdered sugar and a drizzle of honey.
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