Maple-Pumpkin Pudding in the Slow Cooker
Maple-Pumpkin Pudding in the Slow Cooker is a creamy dessert made with pumpkin purée and pure maple syrup.Warm spices add a comforting autumn flavor to every spoonful.Eggs and dairy create a soft, custard-like texture as the pudding cooks gently.The slow cooker makes preparation convenient and helps the pudding cook evenly.Serve it warm or chilled with whipped cream, cinnamon, or extra maple syrup.This easy pumpkin dessert is perfect for fall gatherings, holiday meals, and cozy evenings.
Ingredients
- 1 can (15 ounces / 425 g) pure pumpkin purée, not pumpkin pie filling
- 3 large eggs
- ½ cup pure maple syrup
- ½ cup whole milk
- ½ cup heavy cream
- 2 tablespoons brown sugar, optional for extra sweetness
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves, optional
- ¼ teaspoon salt
- Butter, for greasing the baking dish
Instructions
- Lightly grease the inside of a heatproof baking dish with butter. Make sure the dish fits comfortably inside your slow cooker with enough room around the sides for the lid to close. Add a trivet or folded kitchen towel to the bottom if needed to prevent the dish from sitting directly on the heating surface.
- In a large mixing bowl, whisk together the pumpkin purée, eggs, maple syrup, milk, and heavy cream until smooth. Whisk gently until the eggs are fully incorporated and the mixture has a consistent texture.
- Add the brown sugar, if using, along with the vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Stir until the spices are evenly distributed. Taste the mixture before adding the eggs if you want to adjust the sweetness or spice level; do not taste the raw egg mixture.
- Pour the pumpkin mixture into the greased heatproof dish. Smooth the surface with a spatula. Cover the dish loosely with foil to prevent condensation from dripping directly onto the pudding.
- Place the filled baking dish inside the slow cooker. Carefully pour hot water into the slow cooker insert until it reaches approximately halfway up the sides of the baking dish. Avoid getting water inside the pudding.
- Cover the slow cooker with its lid and cook on LOW for approximately 2–3 hours. Cooking times vary by slow cooker and dish size, so begin checking around the 2-hour mark. The pudding should be mostly set around the edges, with only a slight wobble in the center.
- Carefully remove the hot dish from the slow cooker using oven mitts. Remove the foil and allow the pudding to cool for 20–30 minutes. It will continue to firm up slightly as it cools.
- Spoon the pudding into individual serving bowls or serve directly from the baking dish. Add whipped cream, a light sprinkle of cinnamon, chopped toasted pecans, or a drizzle of maple syrup. Enjoy it warm, or refrigerate it for a chilled custard-style dessert.
Notes
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Use pure pumpkin purée: Avoid pumpkin pie filling, which contains added sweeteners and spices.
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Choose pure maple syrup: Real maple syrup offers a deeper flavor than ordinary pancake syrup.
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Use a heatproof dish: The pudding should cook inside a dish that fits safely in your slow cooker.
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Do not skip the water bath: It helps distribute heat gently and encourages a smooth custard texture.
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Check for doneness: The edges should be set, the center should wobble slightly, and the center temperature should reach 160°F (71°C).
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Adjust the spices: Add extra cinnamon or ginger if you prefer a stronger autumn flavor.
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Allow time to cool: Cooling helps the pudding firm up and makes serving easier.
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Refrigerate leftovers promptly: Store the pudding in a covered container in the refrigerator within two hours of cooking.