This post may contain affiliate links. Please read our disclosure policy.
Everyone declared this Slow Cooker Pumpkin Pie Pudding, “Better than pumpkin pie,” when I served it last week.
Rod, Mom, Sis and I all loved it. So much so that we have decided to have this slow cooker pumpkin pie pudding instead of pumpkin pie for Thanksgiving!
Sweet and creamy, with just the right amount of spice, serve this slow cooker pumpkin pie pudding with a sprinkling of crushed ginger snaps and dollop of whipped cream to really dress it up.
How Many Calories and WW Points in Slow Cooker Pumpkin Pie Pudding?
Each serving of this low fat pumpkin pie pudding has 174 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
7 SmartPoints (Blue plan)
7 SmartPoints (Purple plan)
5 PointsPlus (Old plan)
Add an extra point if you dress it up with gingersnap crumbs and a small dollop of whipped cream.
Freshen up this pumpkin pudding even more by substituting homemade pumpkin puree for the canned. Enjoy!
If you’ve made this low fat Crock Pot Pumpkin Pie Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Pumpkin Pie Pudding Recipe
Ingredients
- 15 ounces (2 cups) pumpkin puree
- 14 ounces fat-free sweetened condensed milk
- 2 large eggs, beaten
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground salt
- Gingersnap crumbs and whipped cream, if desired, for garnish
Instructions
- Ideal slow cooker size: 2-Quart.
- Grease the interior of your slow cooker crock.
- Add the pumpkin puree, sweetened condensed milk, eggs, spices and salt to the slow cooker.
- Mix with a whisk until smooth.
- Cover and cook on LOW 2-1/2 to 3-1/2 hours, until the pudding is set.
- Remove the crock from the slow cooker and let cool before serving.
- Serve sprinkled with gingersnap crumbs and a dollop of whipped cream, if desired.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 7 SmartPoints (Blue plan) 7 SmartPoints (Purple plan) 5 PointsPlus (Old plan) I substituted 2 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What if the smallest crock pot you have is a 5qt a there’s only the two of us?
You can place a smaller oven safe dish containing the recipe inside the crockpot. I’ve done this many times successfully.
Sweetened condensed milk is a no no for me. Can unsweetened almond milk and a bit of Splenda for sweetener be used instead. Before I try this does anyone know how it would turn out b
I have this in the crockpot right now. I tripled the recipe because of the amount of pumpkin I had. I didn’t have enough sweetened condensed milk so looked up subbing evac milk for sweetened condensed milk, and was shy one egg. My crockpot is a 6 quart also so I thought tripling the recipe would work best with that size. However, it has been cooking for 6 hours now and still looks runny except around the edges.
I’m wondering if I should have added some flour to help thicken It. We were trying to keep the carb content down so that’s why I modified it so much. I usually follow a recipe precisely the first time I make it.
Hi Bev, I’ve only ever made the recipe as written so not sure how best to advise you. The substitutions of evaporated milk for sweetened condensed and lack of an egg might be the reason for a less firm pudding. ~Martha
What is the sugar content?
Any idea what we could use as a substitute for the sweetened condensed milk?
Hi Tabbie, I don’t know the sugar content and have only made this with sweetened condensed milk which provides a lovely flavor and consistency. I’m thinking that a combination of milk and sweetener would work but I have no idea what the ratios would be.
Since the pudding recipe is almost exactly like the Impossible Pumpkin Pie recipe, I think I can safely recommend replacing the sweetened condensed milk with 1 can evaporated milk, and 3/4 cup granulated sugar. I lowered the sugar amount a bit, and it was still delicious and sweet enough for my liking.
First time making pumpkin pudding, and this was simply delicious!!
Thanks, Danielle. Glad you liked it!!
this is insanely good. Better then a pumpkin pie. I never eat the pumpkin pie during the holidays cause I hate that crust – but this is all the deliciousness of the middle of the pie without that mediocre butter crust. Thanks for the recipe – it’s a keeper !!!
Hi Erin,
Thanks so much! We think it’s insanely good too but it’s always so nice to hear it from my readers 🙂 I’m with you on the whole soggy pie crust thing. Why waste our precious calories on something so mediocre??? I appreciate you taking the time to leave such a thoughtful comment.
COULD YOU USE SWEET POTATOES IN PLACE OF PUMPKIN IN THE SLOW COOKER PUMPKIN PIE PUDDING RECIPE?
Hi Alice,
I haven’t tried it with sweet potatoes. They tend to be quite a bit sweeter than canned pumpkin puree, especially if you are using the canned kind. It will increase the points plus too. 1 cup sweet potato has 100 more calories (3 points plus) more than pumpkin puree. If you try it, would love to hear what you think. Hope this helps.
Just found this website on Facebook it all sounds so good , especially since I’m on weight watchers. The pumpkin. Pie pudding is on. The top of my list to.make. thanks
Your slow cooker pumpkin pie pudding is amazing. It is better than any pumpkin pie I’ve ever eaten.
Glad you liked the slow cooker pumpkin pie pudding Brenda. I like it better than pumpkin pie too.