Slow Cooker Pumpkin Pudding

This would be awesome with some whipped cream or ice cream on the top!

Pumpkin Pie Pudding
Prep time
Cook time
Total time
Serves: 8
  • Nonstick cooking spray
  • 1 15 ounce can pumpkin
  • 1 5 ounce can evaporated milk (2/3 cup)
  • ⅓ cup sugar
  • 2 tablespoons pumpkin pie spice
  • 1 1-layer-size yellow cake mix
  • ¼ cup butter, melted
  • Frozen whipped dessert topping, thawed (optional)
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
  2. In a medium bowl stir together cake mix and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
  3. Cover and cook on high-heat setting for 2½ hours. Cool, uncovered, for 30 minutes.