52 Reviews of Crock Pot Pumpkin Pie Pudding

From: Aimees Adventures

On Jun 15, 2005

This was very good! I made substitutions to the recipe by using fat free evaporated milk, Splenda, egg substitute, reduced fat bisquick and fat free margarine spread. Even my boyfriend loved it. Thanks!

From: Pilialo

On May 29, 2005

I have this exact recipe,which I found in a slow-cooker cookbook. I use it quite often because I like that I can set it up at noon and let it go while I do other things around the house, and 6 hours later have a scrumptious desert ready for my family. I like to add 1/2 cup of real MAPLE syrup to mine, and I serve it with vanilla ice cream.

From: GaylaJ

On Oct 15, 2006

I must admit, this surprised me by being better than I expected. I typically only like soups/stews cooked in a crockpot, but thought this might be fun to try on a chilly, gloomy Sunday afternoon. I cut the cook time a bit (my small crockpot seems to run hot) and did have to make a couple of substitutions. I knew going in I didn't have Bisquick, so I made Bisquick Clone. I didn't know, however, that the evaporated milk hanging out in the back of my pantry had apparently been there longer than I realized and was out of date. Having already started the recipe and not wanting to make a trip to the grocery, I had to decide what I had on hand that would be closest. I used fat-free half-and-half and it worked fine. We love pumpkin and this made a nice, simple dessert--thanks for posting!

From: Pam-I-Am

On Jun 30, 2005

Really delicious! My family enjoyed having a pumpkin dessert in May! I sprinkled some chopped pecans on top for a crunch...they were a perfect addition.

From: JPugh

On Jan 15, 2009

I've made this recipe for our family Christmas party three years in a row now. I've been "tapped" so that everyone expects and anticipates this dish. The only change I've made is using brown sugar rather than white sugar for a richer flavor.

From: Smokey Garguillo

On Nov 3, 2005

This turned out very good even though I made some changes to the recipe. Since I didn't have evaporated milk, I used sweetened condensed milk and eliminated the sugar. I added water to equal the 12 ounce measurement of the evaporated milk since it was a small can of sweetened condensed milk that I used. I also FORGOT the butter and I didn't have pumpkin pie spice. For the pumpkin pie spice, I used the following spices that are the equivalent to 2 1/2 teaspoons of pumpkin pie spice: 1 1/2 teaspoons of cinnamon plus 3/4 of a teaspoon of ground ginger plus 1/4 plus 1/8 teaspoon of ground allspice and 1/4 plus 1/8 teaspoon of ground nutmeg. This substitution is courtesy of Chet Day at chetday.com who also has crockpot recipes. I was concerned that making it this way, it wouldn't be sweet enough; but the sweetened condensed provided enough sugar. Yummy!

From: Dawni

On Jul 16, 2008

You can also make this in the microwave. Put it in a glass or rubber bowl and cook it for 5 minutes on high and 15 minutes on medium. Make sure the center looks done when you pull it out and it is the easiest recipe. I put all the ingredients in the blender to make it very smooth with no chunks. My 4 year old loves it as do I.

From: firefly68

On Nov 6, 2008

First, a warning: Member machineangel had a problem with this being too salty when she used a Bisquick clone. I also needed a clone, and when using Zaar's measurement changer I discovered it is not completely reliable, often giving an amount that is several times larger than what you should be using. Be extra careful when reducing the total number of servings for any recipe! Anyway, I love pumpkin pie but can't make a decent crust to save my life and thought this recipe sounded like a very interesting substitute. I made it for an election night party. Because of personal taste and the ingredients I had, I made several changes: cooked fresh pumpkin, not pureed or real well mashed; half and half instead of canned milk; adding 1/2t salt and 2T molasses (since I had no dark brown sugar); using butter in the Bisquick clone instead of shortening or oil (1/2C flour, 1T powdered milk (optional), 1/2t salt, 1t baking powder, 1T butter); adding a little more spice including 1/4t clove, which I like in pie. After putting a paper towel under the cooker lid to prevent water dripping into the pudding, I went off to VOTE! YAY!! :D Wow, was this dish ever a HIT!! Raves all around. We had it with vanilla ice cream, which melted into the warm pudding, and it was lovely with no topping, too. Thank you so much, DebM, for this fantastic alternative to the same old pie!! I'll be making another double batch for Thanksgiving. Gonna try it with apples, too.

From: ~jb4~

On Aug 10, 2005

AWESOME!! This is not what i was goig to make and then i couldn't resist it. YUMMY!!! I am going to maybe triple it the next time and do it over night. I think this is a keeper. I give it 10 stars instead of 5 and i will let everyone know how AWESOME this recipe is!!!

From: mickie49

On Nov 25, 2005

Absolutely wonderful---and talk about easy! Wow! I used low-fat Bisquick, evaporated skim milk, Splenda and Egg-beaters---and it was great---nobody knew it was light! This is going to be a family tradition here! Thanks for posting!