Published · Last updated · By Martha McKinnon · 17 Comments
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WW Recipe of the Day: Slow Cooker Pumpkin Pie Pudding
Everyone declared this slow cooked pumpkin pie pudding, "Better than pumpkin pie," when I served it last week.
Easy Low Fat Slow Cooker Pumpkin Pie Pudding
Rod, Mom, Sis and I all loved it. So much so that we have decided to have this slow cooker pumpkin pie pudding instead of pumpkin pie for Thanksgiving!
Sweet and creamy, with just the right amount of spice, serve this slow cooker pumpkin pie pudding with a sprinkling of crushed ginger snaps and dollop of whipped cream to really dress it up.
How Many Calories and WW Points in this Pumpkin Pie Pudding?
Each serving of this low fat pumpkin pie pudding has 174 calories and:
8 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!
Add an extra point if you dress it up with gingersnap crumbs and a small dollop of whipped cream.
Easy Homemade Pumpkin Puree
Freshen up this pumpkin pudding even more by substituting homemade pumpkin puree for the canned. Enjoy!
Are You Ready To Slow Cook Yourself Slim?
If you've made this low fat Crock Pot Pumpkin Pie Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Pumpkin Pie Pudding Recipe
This deliciously easy slow cooker pumpkin pudding is sweet and creamy with just the right about of spice.
Prep Time10 minutes mins
Cook Time3 hours hrs
Total Time3 hours hrs 10 minutes mins
Servings (adjustable): 8
Calories: 174
Author: Martha McKinnon | Simple Nourished Living
Ingredients
- 15 ounces (2 cups) pumpkin puree
- 14 ounces fat-free sweetened condensed milk
- 2 large eggs, beaten
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground salt
- Gingersnap crumbs and whipped cream, if desired, for garnish
Instructions
Ideal slow cooker size: 2-Quart.
Grease the interior of your slow cooker crock.
Add the pumpkin puree, sweetened condensed milk, eggs, spices and salt to the slow cooker.
Mix with a whisk until smooth.
Cover and cook on LOW 2-½ to 3-½ hours, until the pudding is set.
Remove the crock from the slow cooker and let cool before serving.
Serve sprinkled with gingersnap crumbs and a dollop of whipped cream, if desired.
Recipe Notes
I substituted 2 teaspoons pumpkin pie spice for the cinnamon, ginger and nutmeg.
Serving size: ⅓ cup
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
8 *SmartPoints (Green plan)
7 *SmartPoints (Blue plan)
7 *SmartPoints (Purple plan)
5 *PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Pumpkin Pie Pudding Recipe
Amount Per Serving (1 /3 cup)
Calories 174Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 36g12%
Fiber 2g8%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dessert
Cuisine: American
Keyword: crock pot pumpkin pudding, low fat pumpkin pie pudding, Thanksgiving dessert
Did you make this recipe?Mention @simplenourishedliving on Instagram and tag #simplenourishedliving - we love to see your creations!
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
More Weight Watchers Friendly Pumpkin Dessert Recipes
- Healthy Pumpkin Pie Recipes
- Easy Low Calorie No Bake Pumpkin Cheesecake
- Low Calorie Slow Cooker Pumpkin Cheesecake
- Skinny Healthy Pumpkin Dessert Recipes
- 2 Ingredient Chocolate Pumpkin Muffins
- Low Fat Impossible Pumpkin Pie
Martha is the founder and main content writer for Simple-Nourished-Living.
A longtime lifetime WW at goal, she is committed to balancing her love of food and desire to stay slim while savoring life and helping others do the same.
She is the author of the Smart Start 28-Day Weight Loss Challenge.
A huge fan of the slow cooker and confessed cookbook addict, when she's not experimenting in the kitchen, you're likely to find Martha on her yoga mat.
More about Martha McKinnon
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Reader Interactions
Comments
Brenda Garrison
Your slow cooker pumpkin pie pudding is amazing. It is better than any pumpkin pie I've ever eaten.Reply
Martha McKinnon
Glad you liked the slow cooker pumpkin pie pudding Brenda. I like it better than pumpkin pie too.
Reply
Frances Stewart
Just found this website on Facebook it all sounds so good , especially since I'm on weight watchers. The pumpkin. Pie pudding is on. The top of my list to.make. thanks
Reply
ALICE
COULD YOU USE SWEET POTATOES IN PLACE OF PUMPKIN IN THE SLOW COOKER PUMPKIN PIE PUDDING RECIPE?Reply
Martha McKinnon
Hi Alice,
I haven't tried it with sweet potatoes. They tend to be quite a bit sweeter than canned pumpkin puree, especially if you are using the canned kind. It will increase the points plus too. 1 cup sweet potato has 100 more calories (3 points plus) more than pumpkin puree. If you try it, would love to hear what you think. Hope this helps.
Reply
Erin
this is insanely good. Better then a pumpkin pie. I never eat the pumpkin pie during the holidays cause I hate that crust - but this is all the deliciousness of the middle of the pie without that mediocre butter crust. Thanks for the recipe - it's a keeper !!!
Reply
Martha McKinnon
Hi Erin,
Thanks so much! We think it's insanely good too but it's always so nice to hear it from my readers 🙂 I'm with you on the whole soggy pie crust thing. Why waste our precious calories on something so mediocre??? I appreciate you taking the time to leave such a thoughtful comment.
Reply
Danielle Beadling
First time making pumpkin pudding, and this was simply delicious!!Reply
Martha McKinnon
Thanks, Danielle. Glad you liked it!!
Reply
Tabbie Hale
What is the sugar content?
Any idea what we could use as a substitute for the sweetened condensed milk?Reply
Martha McKinnon
Hi Tabbie, I don't know the sugar content and have only made this with sweetened condensed milk which provides a lovely flavor and consistency. I'm thinking that a combination of milk and sweetener would work but I have no idea what the ratios would be.
Reply
Heather
Since the pudding recipe is almost exactly like the Impossible Pumpkin Pie recipe, I think I can safely recommend replacing the sweetened condensed milk with 1 can evaporated milk, and 3/4 cup granulated sugar. I lowered the sugar amount a bit, and it was still delicious and sweet enough for my liking.
Reply
Be v
I have this in the crockpot right now. I tripled the recipe because of the amount of pumpkin I had. I didn’t have enough sweetened condensed milk so looked up subbing evac milk for sweetened condensed milk, and was shy one egg. My crockpot is a 6 quart also so I thought tripling the recipe would work best with that size. However, it has been cooking for 6 hours now and still looks runny except around the edges.
I’m wondering if I should have added some flour to help thicken It. We were trying to keep the carb content down so that’s why I modified it so much. I usually follow a recipe precisely the first time I make it.
Reply
Martha McKinnon
Hi Bev, I've only ever made the recipe as written so not sure how best to advise you. The substitutions of evaporated milk for sweetened condensed and lack of an egg might be the reason for a less firm pudding. ~Martha
Reply
Linda Collins
Sweetened condensed milk is a no no for me. Can unsweetened almond milk and a bit of Splenda for sweetener be used instead. Before I try this does anyone know how it would turn out b
Reply
Brenda
What if the smallest crock pot you have is a 5qt a there's only the two of us?
Reply
Martha McKinnon
You can place a smaller oven safe dish containing the recipe inside the crockpot. I've done this many times successfully.
Reply
