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Slow Cooker Pumpkin Spice Tapioca Pudding (vegan)

Slow Cooker Pumpkin Spice Tapioca Pudding (vegan)

Cooking the classic tapioca in the slow cooker is an easy way to prepare it. Stirring once per house ensures the tapioca stays mixed in with the liquid. The pudding does not fully set until completely chilled in the refrigerator after the cooking is complete.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 35 minutes
Servings 4 cups
Calories 211kcal
Author Toni Dash


  • 1/2 cup Granulated Sugar
  • 4 cups Silk Vanilla Almond Milk
  • 1/2 cup small Tapioca Pearls (not instant)
  • 1/2 teaspoon Pumpkin Pie Spice
  • 1/2 cup Pumpkin Puree ([homemade] or store purchased)
  • Toppings (optional): dried unsweetened coconut, crushed ginger snap cookies, chopped pecans, mini chocolate chips, raisins (soaked in rum even better), mint sprig


  • Lightly spray the insert of the slow cooker. Add all the ingredients into the slow cooker and whisk together.
  • Cook on LOW for 3 to 3 1/2 hours until tapioca pearls become larger and transparent, and the liquid has thickened (it will not fully set until it is chilled). Stir once an hour to keep tapioca mixed in with the liquid.
  • Remove tapioca and chill in the refrigerator to fully set.


Calories: 211kcal | Carbohydrates: 45g | Protein: 1g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 327mg | Potassium: 63mg | Fiber: 1g | Sugar: 26g | Vitamin A: 4765IU | Vitamin C: 1.3mg | Calcium: 312mg | Iron: 0.8mg