Another comforting recipe that you can easily prepare in your slow cooker is this Pumpkin Pie Pudding that you can enjoy as a cozy, warm treat or a cool, chilled dessert, made with pumpkin purée, firm tofu, maple syrup, brown sugar, and fragrant spices. This flavorful Pumpkin Pie Pudding recipe makes a delightful dessert that requires about 5 ½ hours of total time and yields enough for 8 servings.

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Recipe Ingredients

• 9 1/2 ounces (270 g) firm tofu (about half a package)
• 2 1/2 cups (613 g) of pumpkin purée (To make your own, see the Perfect Pumpkin Purée recipe)
• 1/2 cup (120 ml) of maple syrup
• 2 tablespoons (30 g) of packed brown sugar
• 1 teaspoon of cinnamon
• 1/2 teaspoon of allspice
• 1/8 teaspoon of ground ginger
• 1/8 teaspoon of ground cloves

How To Make Slow Cooker Pumpkin Pie Pudding

1. Prepare Your Slow Cooker: Coat the inside of your slow cooker with nonstick cooking spray to prevent sticking. This makes it easy to serve the pudding later without a mess.
2. Blend the Ingredients: In a blender, add the firm tofu, pumpkin purée, maple syrup, packed brown sugar, cinnamon, allspice, ground ginger, and ground cloves. Blend until the mixture is smooth and well combined, without any lumps. This helps to create a creamy texture.
3. Fill the Slow Cooker: Pour the blended mixture directly into the prepared slow cooker. Use a spatula to scrape down the sides of the blender to get all of the mixture into the crock.
4. Cook the Pudding: Cover the slow cooker and set it on low to cook for 5 to 6 hours or on high for 2 to 3 hours. Check for doneness by ensuring the pudding’s top is no longer jiggly and has formed slight cracks, similar to a baked pumpkin pie.
5. Serve Your Pudding: Once done, turn off the slow cooker and let the pudding cool slightly if serving warm. Otherwise, let it chill in the refrigerator. This dessert tastes warm and chilled, so you can enjoy it either way!

Recipe Tips

• Add more warmth to the spices: For a deeper flavor, add a pinch of nutmeg and cardamom. These spices blend well with pumpkin and create a cozy, rich taste perfect for colder days.
• Create a smoother texture: For extra creaminess, replace firm tofu with silken tofu. This small change results in a velvety finish, making each spoonful soft and pudding-like without altering the flavor.
• Switch up the sweeteners: If you prefer less maple flavor, swap it for agave syrup or honey (if not vegan). Both provide a slightly different sweetness profile that complements the pumpkin.
• Add a crunchy topping: For an added texture, sprinkle a mix of crushed pecans and oats on top after cooking. Lightly toasting them enhances the flavor and gives a pleasant crunch.

Recipe FAQs and Variations

Check out More Slow Cooker Recipes:

• Slow Cooker Pumpkin Cake
• Slow Cooker 2 Ingredient Pumpkin Scones
• Slow Cooker Apple and Pear Crumble