Crockpot Pumpkin Pie is the perfect crockpot dessert recipe. Make your classic holiday pie in the slow cooker to save oven space.
Everyone is going to be impressed with their favorite pumpkin pie being made in the crockpot. The prep time is easy and taste just as amazing if you baked in the oven.
This is one of my favorite dessert slow cooker recipes. If you love the Classic Pumpkin Pie, you will love this recipe. Check out these other family favorite pumpkin pie recipes – Eagle Brand Pumpkin Pie, No Bake Pumpkin Pie, and Easy Mini Pumpkin Pies.
Ingredients
- Pie Crust – We used refrigerated pie crust
- Brown Sugar – If you are out, see The Best Brown Sugar Substitutes
- Pumpkin Pie Spice – Adds to the pumpkin flavor. You can also add in ½ tsp of cinnamon for even more flavor
- Eggs – Use the whole eggs to bind everything together
- Pumpkin Puree – Use canned pumpkin puree
- Evaporated Milk – Helps to add to the creamy texture
Scroll to the recipe card for the full recipe details.
How to Make Pumpkin Pie in the Crock Pot
Step 1 – In a medium bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, white sugar, salt and pumpkin pie spice. Set aside.
Step 2 – Unroll pie crust on a piece of parchment paper. Use a rolling pin to roll it out a little longer in one direction.
Step 3 – Lift parchment paper and place in the bottom of a 6-quart crock pot. Press and shape the pie dough to fit the bottom of the crock pot.
Step 4 – Pour batter into pie crust. Cover and cook on HIGH for 3 hours and 15 minutes. Cooking time will vary. Remove lid and remove crock pot insert from crock pot. Let cool 30 minutes on the rack.
Crock Pot Pumpkin Pie
Ingredients
- 1 refrigerated pie crust
- ½ cup Brown Sugar
- ¼ cup white sugar
- ½ teaspoon Salt
- 1.5 teaspoons pumpkin pie spice
- 2 eggs
- 15 ounces pumpkin puree
- 10 ounces evaporated milk
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Instructions
- In a medium mixing bowl, whisk together the eggs, pumpkin puree, evaporated milk, brown sugar, granulated sugar, salt, and pumpkin pie spice until smooth and well combined.
- Unroll the refrigerated pie crust onto a sheet of parchment paper. If using an oval slow cooker, gently roll the crust 1–2 inches longer to create an oval shape. If using a round slow cooker, no rolling is necessary.
- Carefully transfer the parchment paper and pie crust into a 6-quart slow cooker. Press the crust evenly into the bottom and slightly up the sides. Trim any excess parchment paper so only a small amount extends beyond the crust.
- Pour the pumpkin filling into the prepared pie crust and spread it into an even layer.
- Cover and cook on HIGH for 3 hours and 15 minutes, or until the filling is set in the center.
- Turn off the slow cooker, remove the insert, and let the pie cool for 30 minutes.
- Using the parchment paper, carefully lift the pie out of the slow cooker and transfer it to a wire rack to cool completely.
- Slice and serve with whipped cream, if desired. Refrigerate any leftovers.
Recipe Video
Nutrition Facts
Helpful Tips
- Crust – We used a refrigerated pie crust to make this recipe. But you can make it low carb by making a crustless pumpkin pie.
- Line with Parchment Paper – Make sure to line the slow cooker with parchment paper. This helps to easily remove the pie from the slow cooker.
- Cool Pie – Before serving, pie we recommend to allow it to rest for about 30 minutes. This helps to combine the ingredients together.
Slow Cooker Pumpkin Pie Topping Ideas
We serve this pumpkin pie with your traditional pie toppings. Here are our favorites.
- Cool Whip
- Vanilla Ice Cream
- Chopped Pecans
How to Store Leftovers
We recommend store the leftover in the refrigerator. It will last up to 3 days. Cover with plastic wrap when storing.
More Easy Crock Pot Dessert Recipes
If you try this Crock Pot Pumpkin Pie, make sure to leave us a comment or a star review. We love hearing from you.
I have an 8qt cooker that will be making my turkey this year, but I also have a 4qt. Can this be made in a 4qt cooker?
Jessica – Yes, you can make this recipe in either size crock pot, the 8 quart or the 4 quart. If you use the 8 quart crock pot, it will not need the full cooking time as the pie will be thinner and if using the 4 quart crock pot, it will need longer cooking time to make sure that the pumpkin pie is cooked all the way through. I haven’t tested the recipe in either crock pot yet but I would check on it every 30 minutes until set.
Excellent and easy!
I’m so glad you enjoyed it – Thank you for the positive review Cat!
This recipe doesn’t list all of the ingredients when i see the instructions it says to add ginger and cloves and cinnamon yet the recipe says pumpkin spice also says add half and half but I don’t know the measurement.
I’m so sorry for the confusion – I have corrected the recipe. This step should read “In a medium bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, white sugar, salt and pumpkin pie spice. Set aside.”