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Crustless Pumpkin Pie Pudding

A delightful, crustless twist on the classic pumpkin pie that offers rich flavors and a smooth, creamy texture, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) pumpkin puree
  • 3 eggs Ensure they are at room temperature.
  • 1 cup heavy cream Can be substituted with coconut cream for a dairy-free option.
  • 3/4 cup erythritol (or sweetener of choice) Adjust according to taste.
  • 1 tsp vanilla extract
Spices
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt

Method
 

Preparation
  1. In a mixing bowl, combine the pumpkin puree, eggs, heavy cream, erythritol, vanilla extract, cinnamon, nutmeg, ginger, and salt.
  2. Mix until all ingredients are well combined and smooth.
  3. Pour the mixture into a greased crockpot.
  4. Cover and cook on low for 4-5 hours or until set.
  5. Allow to cool slightly before serving.

Notes

Serve warm or chilled, topped with whipped cream, vanilla ice cream, or toasted pecans. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for longer storage.