Crustless Crockpot Pumpkin Pie
Adapted slightly from Slow Cooking All Year 'Round [1]
Notes
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).
Ingredients
- 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
Directions
- 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.
Information
- Category
- Desserts, Pies/Tarts
- Cuisine
- North American
- Yield
- Serves 10-12