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
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 bowl, whisk together eggs, pumpkin, evaporated milk, brown sugar, white sugar, salt and pumpkin pie spice. Set aside.
- Unroll pie crust on a piece of parchment paper. Use a rolling pin to roll it out a little longer in one direction (an inch or two) to make it more of an oval shape.
- Lift parchment paper and place in the bottom of a 6-quart crock pot.
- Note: If you use a round crock pot you do not need to roll the pie dough out.
- Press and shape the pie dough to fit the bottom of the crock pot. Trim the parchment paper so it only extends a little beyond the dough.
- Pour batter into pie crust.
- Cover and cook on HIGH for 3 hours and 15 minutes. Remove lid and remove crock pot insert from crock pot. Let cool 30 minutes on the rack. Then remove whole pie from crock pot using the edges of the parchment paper to lift it out.
- Slice and serve with whipped cream. If not serving right away, refrigerate.
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
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