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!
Some of the best recipes known to mankind are combinations of two other delicious foods that previously existed.
Think cronuts. Who doesn’t like croissants and donuts separately? But put them together and whoa!
Some other food hybrid examples:
Cruffins: croissants + muffins
Wonuts/Doffles: waffles + donuts
Everything Bagel Pizza: everything bagel + pizza
Cake Pops: cake + lollipop
Brookies: brownie + cookie
Cheeseburger Pizza: cheeseburger + pizza
S’moreos: s’mores + Oreos
I hate to toot my own horn, but a friend and I once won a baking contest for a trio dessert of brownies with Oreos in the middle topped with chocolate chip cookies. Those three foods are delicious and dandy on their own, but combine them all and that’s a next level, award winning dessert.
This crockpot cinnamon roll pumpkin pudding pie, in similar fashion, is a combination of two foods that were destined to be together. I saw them both separately and thought to myself, “hmmmm, why not just combine them?
That’s where this recipe was born.
Chocolate Leaf Garnish
Before I get too deep into the recipe, I wanted to share with you a simple garnish trick that I feel is extra fun for fall! It’s super easy, but it makes a big statement.
Go choose your favorite leaf either off of a tree or one that has fallen to the ground. Depending on whether you plan to eat the garnish or not, wash your leaf. Melt a small amount of chocolate, just enough to provide a thick coat to one side of your leaf. You can use white, non-dairy milk, or dark chocolate, it’s totally up to you. Once you’ve melted your chocolate, use the back of a spoon to apply a thick coat of the liquid chocolate to one side of the leaf. Set leaf side down on a baking sheet or a freezer safe dish/lid and place in freezer until frozen. When ready, gently peel the leaf off and you’re left with a beautiful fall garnish. Voila! Isn’t that so simple?
I hope you love this slow cooker cinnamon roll pumpkin pudding pie recipe. It’s
- fun for sharing or keeping to yourself
Cinnamon Roll Pumpkin Pudding Pie
- 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
- Mix together the flax meal and water and set aside for 5 minutes to form a flax egg.
- 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.
- 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.
- Pour your pumpkin mixture over the cinnamon rolls.
- 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.
- Remove from the slow cooker and allow to cool before topping with the reserved icing.