Slow Cooker Gluten-Free Pumpkin Pudding with Warm Spices
This creamy pumpkin pudding combines the classic flavors of pumpkin pie in an easy slow cooker format. Made with pure pumpkin puree, warm spices like cinnamon and nutmeg, and gluten-free baking mix, it develops a rich, custard-like texture as it cooks. The pudding browns beautifully and sets to a perfect consistency that's somewhere between a pudding and a crustless pie. Perfect for fall gatherings or when you want pumpkin pie flavors without the fuss of making pastry. Serve warm or at room temperature with whipped cream or vanilla ice cream for a comforting seasonal dessert.
Ingredients
- 1 15-ounce can pure pumpkin puree
- 1 12-ounce can evaporated milk
- ¾ cup white sugar
- ½ cup gluten-free baking and biscuit mix
- 2 large eggsflax eggs2 eggs = 2 tbsp ground flaxseed + 6 tbsp waterveganeggs-free
Mix and let sit 5 minutes before using
Full guide → - 2 tablespoons butter, melted
- 2 teaspoons gluten-free vanilla extract
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ⅛ teaspoon ground ginger
Instructions
- 1
Spray a 4-quart slow cooker with cooking spray
- 2
Combine all ingredients in a mixing bowl and whisk until fully blended
- 3
Pour the batter into the prepared slow cooker insert
- 4
Cover and cook on high for 3 to 4 hours or on low for about 6 hours
- 5
Check after 2 hours on high or 3 hours on low, then every 30 minutes
- 6
Cook until the surface browns and cracks in a few places and the center is set
- 7
Let cool in the slow cooker with lid off until room temperature
- 8
Spoon into serving dishes and top with whipped cream or serve with vanilla ice cream
Tips
No need for a power mixer - just whisk by hand with some elbow grease to fully combine all ingredients.
The pudding is done when it looks like a finished pumpkin pie with browning and cracks on the surface.
Let it cool completely in the slow cooker before serving to allow the texture to fully set.
Good to Know
Cover and refrigerate for up to 3 days. Serve chilled or bring to room temperature before serving.
Can be made up to 2 days ahead. Store covered in refrigerator and serve as desired.
Serve at room temperature or chilled with whipped cream, vanilla ice cream, or caramel sauce.
Common Mistakes
Don't lift the lid too frequently during cooking to avoid heat loss and uneven cooking.
Avoid overcooking - the center should be set but not dry or rubbery.
Substitutions
Dairy-Free Swaps
Vegan Options
Mix and let sit 5 minutes before using
Full guide →FAQ
Can I use fresh pumpkin instead of canned?
Yes, use 1 3/4 cups of roasted and pureed fresh pumpkin. Make sure it's well-drained to avoid excess moisture.
How do I know when the pudding is fully cooked?
The surface will brown and crack slightly, and the center will be firm enough to touch without getting batter on your finger.
Can I freeze leftover pumpkin pudding?
Yes, freeze portions in airtight containers for up to 3 months. Thaw in refrigerator overnight before serving.