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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Recipe Information
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)
Instructions
Grease the inside of your crock pot with non-stick cooking spray or a thin layer of butter to prevent sticking.
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.
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.
Press the flour and butter mixture evenly into the bottom of the greased crock pot to form the base crust.
Pour the pumpkin pie filling mixture over the base and spread it out evenly using a spatula.
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.
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.
Carefully slice the pie and serve with whipped cream and crumbled gingersnap cookies on top for garnish, if desired.
Nutrition Facts
Calories |
3336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.9 g | 192% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 441.6 g | 161% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 314.5 g | ||
| Protein | 60.1 g | 120% | |
| Vitamin D | 8.9 mcg | 44% | |
| Calcium | 1437 mg | 111% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2720 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
