Are you looking for a pumpkin pudding recipe that you can make in your crock-pot? Then you’ll love this Gluten Free Slow Cooker Pumpkin Pudding recipe!
Just add a few ingredients together. Then cook for less than three hours in your Crock-Pot and you’ll have a pumpkin pudding dessert that the whole family will rave over.
This slow cooker pumpkin pudding recipe isn’t quite like a pumpkin bread pudding though. It’s more like a layer of creamy pumpkin mousse topped by a layer of (gluten free) cake.
It’s uniquely flavored with chewy dried cherries and little bits of chocolate. Doesn’t that sound good?
Serve this pumpkin pudding recipe with a scoop of ice cream and it’ll become one of your favorite gluten free pumpkin desserts to serve in the fall during Halloween and Thanksgiving.
A slow cooker pumpkin pudding that’s gluten free!
Best of all, all the ingredients for Gluten Free Slow Cooker Pumpkin Pudding can be found at your local grocery store. No trip to the health food store needed!
This Mama Cooks tips for making Gluten Free Slow Cooker Pumpkin Pudding
I used canned coconut milk since it’s a bit thicker than the kind you buy to drink. You can find it in the Asian food or health food aisles at your grocery store.
I chose the full fat coconut milk instead of the “lite” version for this slow cooker pumpkin pudding recipe though I’m sure the “lite” version would work, too. (Use any leftover coconut milk in a smoothie or on your morning cereal.)
Since I wanted this slow cooker pumpkin pudding recipe to be both gluten free and dairy free, I used Guillard semi-sweet baking chocolate chips.
Since I wanted to keep this pumpkin pudding recipe dairy free and vegan, I used Earth Balance in my Gluten Free Slow Cooker Pumpkin Pudding recipe. You can find this in the refrigerated case of the health food section at Kroger.
Finally, I used vanilla So Delicious “ice cream” as a topper. My favorites are the soy milk and coconut milk varieties.
Gluten Free Slow Cooker Pumpkin Pudding
- Cooking spray
- 1 (15-ounce) can pumpkin puree
- 2/3 cup canned coconut milk (full fat)
- 1/3 cup powdered monk fruit or stevia
- 2 tablespoons pumpkin pie spice, divided, plus more for garnish
- 1 (15-ounce) box gluten free yellow cake mix
- 1/2 cup dried cherries
- 1/2 cup semisweet chocolate baking chips
- 1/4 cup dairy free buttery spread, melted
- Non-dairy vanilla ice cream for serving (optional)
- Coat inside of a 4-quart Crock-Pot with cooking spray.
- Add the pumpkin puree, coconut milk, monk fruit or stevia, and 1 tablespoon of pumpkin pie spice to the Crock-Pot. Stir ingredients together. Then spread pumpkin batter evenly at the bottom of the crock.
- Add cake mix, dried cherries, chocolate chips, and remaining tablespoon of pumpkin pie spice together in a medium bowl. Stir thoroughly to distribute cherries and chips throughout cake mix.
- Evenly pour the cake mix over the pumpkin batter in the Crock-Pot. Drizzle melted buttery spread over the cake mixture.
- Cover and cook on high heat for 2 1/2 hours. Remove the crock insert (if possible). Or turn off Crock-Pot. Uncover and cool for 30 minutes.
- To serve, spoon warm pumpkin pudding into bowls. Top each serving with a scoop of vanilla ice cream, if desired. Garnish ice cream with a slight pinch of pumpkin pie spice.
- Serving size: 1/8 of recipe
Originally published on October 17, 2016. Updated with new pictures and information.