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Cinnamon Roll Pumpkin Pudding Pie

This easy vegan cinnamon roll pumpkin pudding pie is a fun mix of two popular, well-loved desserts. Wow your family and friends this Thanksgiving!

Course Dessert
Cuisine American
Keyword Christmas, cinnamon, crockpot, pumpkin, slow cooker, Thanksgiving
Prep Time 10 minutes
Cook Time 3 hours
Servings 10

Ingredients

  • 2 tbsp flax meal
  • 6 tbsp water
  • 2 tubes jumbo refrigerated cinnamon rolls (vegan) icing reserved
  • 15 oz pumpkin puree (2 cups)
  • 1 can sweetened condensed coconut milk* (11.6 oz)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • chocolate, melted for optional garnish detailed above

Instructions

  1. Mix together the flax meal and water and set aside for 5 minutes to form a flax egg.

  2. Spray the inside of your slow cooker with nonstick cooking spray and line the bottom of the slow cooker with the jumbo cinnamon rolls. Your cinnamon rolls should be touching each other and not leaving gaps. If there are still gaps, you can push the cinnamon rolls down to flatten them slightly and cover the bottom of the slow cooker.

  3. In a medium bowl, whisk together your ingredients from pumpkin puree to salt. Once they are combined, add the flax egg and whisk it in as well. Whisk until smooth.

  4. Pour your pumpkin mixture over the cinnamon rolls.

  5. Cover and cook on LOW for 3 hours until the pumpkin pudding pie is set and the cinnamon rolls are cooked. Some of the interior rolls may still be slightly doughy, but that's my favorite part.

  6. Remove from the slow cooker and allow to cool before topping with the reserved icing.

Recipe Notes

*I found Andre Prost brand at my local Walmart. Here's a store locator to help you find it near you.