Crock Pot Pumpkin Pie
Crockpot Pumpkin Pie is the perfect crockpot dessert recipe. Make your classic holiday pie in the slow cooker to save oven space.
Servings: 8
Cost: $6.32 Recipe, $0.79 per Serving
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
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.
Video
Nutrition
Calories: 256kcal | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.004g | Cholesterol: 51mg | Sodium: 292mg | Potassium: 274mg | Fiber: 2g | Sugar: 25g | Vitamin A: 8418IU | Vitamin C: 3mg | Calcium: 131mg | Iron: 2mg
