Slow Cooker Pumpkin Pie Pudding Recipe
This easy slow cooker pumpkin pie pudding has all the delicious flavors of pumpkin pie without the crust. Made with pumpkin puree, sweetened condensed milk, eggs and warm spices, it's a creamy, comforting dessert that's perfect for Thanksgiving or any fall gathering.
Servings: 8
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
Serving size: 1/3 cup
WW Points: 7
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) I substituted 2 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) I substituted 2 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.
Nutrition
Serving: 1/3 cup | Calories: 174kcal | Carbohydrates: 36g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 47mg | Sodium: 232mg | Potassium: 130mg | Fiber: 2g | Sugar: 32g | Vitamin A: 8462IU | Vitamin C: 2mg | Calcium: 205mg | Iron: 1mg