Pumpkin Pie in the Crock Pot
Elevate your fall dessert game with this irresistibly creamy Pumpkin Pie in the Crock Pot, a cozy twist on the classic holiday treat! This easy and fuss-free recipe transforms a blend of pumpkin puree, warm pumpkin pie spice, and velvety evaporated milk into a luscious custard-like filling. The buttery, crumbly crust comes together effortlessly right in the crock pot, and the slow cooking method ensures your pie is perfectly spiced and melt-in-your-mouth delicious. Ideal for feeding a crowd, this no-oven-required dessert is a time-saving option that delivers all the rich, comforting flavors of traditional pumpkin pie. Top it off with a dollop of whipped cream and a sprinkle of crunchy gingersnap cookie crumbs for the ultimate seasonal indulgence!
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Ingredients
- 15 oz Pumpkin puree
- 12 oz Evaporated milk
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 2 large Eggs
- 1.5 tsp Pumpkin pie spice
- 1 tsp Vanilla extract
- 0.5 cup All-purpose flour
- 0.25 cup Unsalted butter
- 6 pieces Gingersnap cookies (optional, for garnish)
- 1 cup Whipped cream (optional, for serving)
Directions
Step 1
Grease the inside of your crock pot with non-stick cooking spray or a thin layer of butter to prevent sticking.
Step 2
In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, and vanilla extract until smooth and well combined.
Step 3
In a separate bowl, mix the all-purpose flour with the unsalted butter until it resembles coarse crumbs. This will form a soft crust for the bottom of the pumpkin pie.
Step 4
Press the flour and butter mixture evenly into the bottom of the greased crock pot to form the base crust.
Step 5
Pour the pumpkin pie filling mixture over the base and spread it out evenly using a spatula.
Step 6
Cover the crock pot with its lid and set it to cook on low heat for 4 hours or until the filling is set. The middle should jiggle slightly but not be liquid.
Step 7
Once cooked, turn off the crock pot and let the pie cool uncovered for at least 30 minutes to allow it to firm up further.
Step 8
Carefully slice the pie and serve with whipped cream and crumbled gingersnap cookies on top for garnish, if desired.
Nutrition Facts
| Serving size | (1561.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3335.7 |
| Total Fat 149.9g | 0% |
| Saturated Fat 82.4g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 708.5mg | 0% |
| Sodium 1283.6mg | 0% |
| Total Carbohydrate 441.6g | 0% |
| Dietary Fiber 17.1g | 0% |
| Total Sugars 314.5g | |
| Protein 60.1g | 0% |
| Vitamin D 354.2IU | 0% |
| Calcium 1436.7mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 2719.7mg | 0% |
Source of Calories