Slow Cooker Indian Pudding

Slowcooker Indian Pudding

Slow Cooker Indian Pudding

Prep Time

15 minutes

Cook Time

480 minutes


8 people

Indian Pudding, also referred to as Hasty Pudding, is a traditional New England classic that is popular at the Thanksgiving table. It’s a mouthwatering sweet pudding with a thick consistency that works well with vanilla ice cream. The spices used gives it a kick, but the molasses balances it out with sweetness. Try this for your Thanksgiving spread this year with your slow cooker to bring a change to the traditional pumpkin pie!

Want to see how it’s done? Check it out right here!

If you're not a fan of vanilla ice cream you can always use whipped cream or cool whip.


  • 3 cups whole milk
  • 1/2 cup yellow cornmeal
  • 1/2 teaspoon kosher salt
  • 3 eggs
  • 1/3 cup brown sugar
  • 1/3 cup sorghum molasses
  • 2 tablespoons butter, melted
  • 3/4 teaspoon cinnamon, ground
  • 3/4 teaspoon ginger, ground
  • 1/2 teaspoon allspice, ground
  • 2/3 cup raisins or dates, roughly chopped
  • 1 pinch black pepper


  • 1 Lightly grease crockpot. Preheat on high for 20 minutes.
  • 2 In a medium saucepan, bring milk, cornmeal and salt to a boil, stirring constantly for 5 minutes.
  • 3 Cover and simmer for an additional 10 minutes.
  • 4 In large bowl, whisk together the eggs, brown sugar, molasses, butter and spices.
  • 5 Gradually whisk in the hot cornmeal mixture until smooth. Stir in raisins or dates.
  • 6 Pour mixture into the crock and cook on high for 2-3 hours or on low for 6-8 hours. Serve with vanilla ice cream.



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