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Crustless Crockpot Pumpkin Pie

Pumpkins are irreplaceable fall vegetables, which turn out to be super versatile in the kitchen, acting as great ingredients for both savory and sweet food. This mouth-watering pie is an excellent example of a sweet pumpkin healthy snack. Apart from using few, common ingredients, this pumpkin pie won't require you to prepare any crust - it's delicious enough with its own unique moist, custardy texture, making it a perfect, light fall treat. Another bonus - it doesn't need any baking since it can be prepared with just a slow-cooker (or Crockpot).

Click here for Paula Deen's pumpkin puree recipe.

 
Prep Time 2 hours and 20 minutes
Serves: 12
Difficulty Level: Low
Crustless Crockpot Pumpkin Pie Image Source: Pop Sugar
Ingredients for pie:
Pumpkin puree - 15 oz. (can be from can)
Evaporated milk - 1 (12 oz.) can
Brown sugar - 3/4 cup
All-Purpose flour - 1/2 cup
Salt - 1/2 tsp.
Baking powder - 1/2 tsp.
Eggs - 2 (beaten)
Salted butter - 2 tbsp. (melted and cooled)
Pumpkin spice - 2 tsp.
Vanilla Extract - 2 tsp.
Method of preparing the pie:
  1. Place all the ingredients in one big bowl and whisk them all together.
  2. Grease the inside of the slow cooker.
  3. Pour the mixture in the slow cooker and cook on low for 2 hours or more (until the center is cooked). While cooking, rotate the cooker every 30 minutes to ensure even cooking.
  4. Serve your fresh pumpkin pie sliced, alongside some whipped cream and pie crust "crackers" (sliced and baked pie crust).
Source: Pop Sugar
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Related Topics: Thanksgiving , Easter , Halloween , pie , sweet , cake , pumpkin , food , recipe , cooking , fall
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