If you slow-cook on the regular, then you know that most slow-cooker desserts are more like fruit cobbler than pie, but this incredible crockpot pumpkin pie maintains that coveted custardy texture despite not being baked. The only downside is that it's crustless, though after a carb-heavy meal like Thanksgiving, some may see that as a good thing!
Serve the pie with whipped cream and pie crust "crackers" (aka pie crust cut into rectangles and baked on a cookie sheet until brown on the edges).
- 1 (15-ounce) can pumpkin puree
1 (12-ounce) can evaporated milk
3/4 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 eggs, beaten
2 tablespoons salted butter, melted and cooled, plus more for greasing
2 teaspoons pumpkin spice
2 teaspoons vanilla extract
- Whisk together all ingredients.
- Grease the inside of the crock with melted butter. Transfer batter to crock and cook on low for 2 hours or more (until center is set), rotating crock every 30 minutes to cook evenly.
- Desserts, Pies/Tarts
- North American
- Serves 10-12