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.


Thanksgiving Desserts

Who says pie has to get all the attention at Thanksgiving?! Serve this fancy and decadent dessert this year and give your guests a holiday meal they will truly remember. Your guests (and kids!) never need to know how easy and good for you it actually is. It is also highly adaptable. Don’t have cardamom? Use vanilla. Have a cantaloupe in the fridge? Use that instead of honeydew. Agar agar can also be used in place of the gelatin making it vegan as well. This recipe serves 4.

1 14 ounce Can Coconut Milk
2 Teaspoons Unflavored Gelatin
2 Tablespoons Water
1/4 Cup Sugar
1/4 Teaspoon Cardamom

Small Mixing Bowl
Small Saucepan
Stove Top
Measuring Cups and Spoons
4 Small Ramekins

Coconut milk refers to the full fat Thai style, not the sweetened kind that goes in a Pina Colada. The only thing to take care with is the heat of the milk. It needs to be hot enough to melt the gelatin but a fully boiling hot liquid will cause it to loose its efficiency.

1. Add water to small mixing bowl and sprinkle gelatin across the top. Set aside for gelatin to bloom.
2. Add coconut milk, sugar and cardamom to small saucepan.
3. Place coconut milk over medium high heat and bring almost to a boil, stirring constantly.
4. Remove coconut milk from heat. Spoon a small amount over the bloomed gelatin and stir until it begins to melt.
5. Add the gelatin back to the warm pan of coconut milk and stir until gelatin is fully melted and incorporated.
6. Pour coconut mixture into individual small bowls or ramekins. Refrigerate for at least 4 hours, preferably overnight.

1 Honeydew Melon
2 Cups Ice
2 Tablespoons Sugar

Chef’s Knife
Cutting Board

Depending on the size of your blender, you may have to make this in two batches. Also, adjust the sugar according to the sweetness of the melon you use. Store any leftover soup in the freezer for a yummy sorbet or pour it into ice cube trays for a quick smoothie.

1. Cut the melon in half and scoop out any seeds. Then, cut the melon into quarters and remove the skin. Finally, rough cut the melon into chunks.
2. Add the melon, ice, and sugar to the blender. Puree until smooth. Serve cold.

1. Dip the panna cotta bowls into hot water long enough to loosen it. Run a knife carefully along the edge to help free it. Unmold into soup dishes.
2. Pour the honeydew soup around the base of the panna cotta.
3. Garnish with dried cranberries if desired.

Finally, just serve and enjoy!