Slow cooker recipes for dessert are easy and delicious! Today I’m sharing another one of my pumpkin desserts made in a Crock Pot: Slow Cooker Pumpkin Cobbler.
We are already more than halfway through October! Can you believe it? The weather has gotten cold here and it is way to early for that. I was hoping for a long, beautiful fall but am thankful that we don’t have For the third week of Crocktober, I made a Slow Cooker Pumpkin Cobbler. This pumpkin dessert would be perfect for the upcoming holidays. It is kind of like pumpkin pie without the crust.
Beat the eggs slightly and then add the pumpkin puree, evaporated milk, sugar, cinnamon, ginger and vanilla. Pour the mixture into a greased slow cooker. Top with the powdered cake mix and sprinkle with brown sugar. Drizzle melted butter evenly over the top.
Cook on low for 3-4 hours. After cooking this pumpkin dessert, I saw a tip from 365 Days of Slow Cooking. Karen said that you should place a double layer of paper towel over the top of the Crock Pot before adding the lid. Her trick keeps the condensation off of the dessert and gives a crispier top. I didn’t have an opportunity to try it before this post but I plan to the next time I make it!
Scoop the dessert into bowls. Top with whipped cream or ice cream and drizzle with caramel before serving.
- 3 eggs
- Large can of pumpkin puree 29 oz
- 12 oz evaporated milk
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp salt
- 1 tsp vanilla
- Butter Pecan Cake Mix
- 4 tbsp brown sugar
- 3/4 cup melted butter
Beat the eggs slightly.
Add the pumpkin puree, evaporated milk, sugars, cinnamon, ginger, salt and vanilla.
Pour the mixture into a greased slow cooker.
Top with the powdered cake mix and sprinkle with brown sugar.
Drizzle melted butter evenly over the top.
Cook on low for 3-4 hours.