Cozy Slow Cooker Pumpkin Pie Pudding: A Warm Autumn Delight

Ingredients

Main Ingredients

• 1 ½ cups pumpkin purée (canned or fresh)
• 1 cup whole milk
• ½ cup heavy cream

Pumpkin Mixture

• 3 large eggs, lightly beaten
• ¼ cup pure maple syrup
• 2 tablespoons brown sugar

Spices & Flavorings

• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

Topping

• 2 tablespoons caramel sauce (store‑bought or homemade)
• ¼ cup toasted pecan halves

Instructions

Setting Up the Slow Cooker

1. Grease the Insert. Lightly coat the slow cooker’s inner wall with a teaspoon of butter or a quick spray of non‑stick cooking spray. This prevents the pudding from sticking and makes cleanup effortless.
2. Pour the Mixture. Transfer the pumpkin custard into the prepared slow cooker, smoothing the top with a spatula. The surface should be level to promote even cooking.
3. Cook on Low. Cover and set the cooker to low for 4‑5 hours. The low temperature allows the custard to set gently while the flavors meld. Check after 4 hours; the edges should be set and the center should wobble slightly, like a soft gelatin.
4. Check Consistency. Insert a thin knife or toothpick into the center; it should emerge clean with a few moist crumbs attached. If the pudding is still too liquid, continue cooking in 15‑minute increments.