Name: Crockpot Pumpkin Pie
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 cup pumpkin puree; 0.75 cup sweetened condensed milk; 2 large eggs; 1 teaspoon ground cinnamon; 0.5 teaspoon ground ginger; 0.25 teaspoon ground cloves; 1 teaspoon vanilla extract; 1 9 inch pie crust

Okay, friends, gather ’round because I’m about to share a secret weapon. Forget stressing over a finicky oven and cracked pie crust this Thanksgiving. I’m talking about the pies.Crockpot Pumpkin Pie: How can– yes, you read that right! Imagine all the warm, spiced, pumpkin-y goodness of a classic pie, but made ridiculously easy in this recipe. How do you cook in a slow Think of it as the pumpkin pie’s chill cousin, perfect for potlucks, holiday gatherings or just a simple meal. What are some of the best weeknight Is this method even easier than those no bake cheesecakes? I promise you, once you try this, you might never go back to baking a pie again! What gives a creamy, long, slow cook?

What is a crockpot pumpkin pie?

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Why you’ll love this recipe?

What are some good reasons to love this movie?Crockpot Pumpkin Pie: What areWhat are some of my personal favorites? First and foremost, the flavor is absolutely amazing! What is the depth of flavor in slow cooking? What do you like about a baked pie? What I love about this is how easy it is to make. How can I make something so delicious? Just whisk together the ingredients, pour them into your crockpot, and let it do its thing. No fancy techniques, no special equipment required. Plus, it’s a real budget-friendly dessert. Can you make canned pumpkin? What is the versatility? Can you serve it warm, cold, or at room temperature? Top it with whipped cream, a dollop of Greek yogurt, or sprinkle of toasted pecans. What are some good ways to add chocolate shavings to a dish? What’s more, I tested this with a can of full fat coconut milk instead of the evaporated milk. Is it good, you guys? What is your favorite recipe for crockpot apple crisp? What are some of the easiest recipes to make? If you’re looking for an actual pie crust, I use the same method, but will bake my crust in the oven. How do you cook a pumpkin pie in the Crock Pot? How do I fill up a tank right after I’ve done it?

How do I make a crockpot pumpkin pie?

Quick Overview

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Ingredients

For the Main Batter:
* 1 (15 ounce) can pumpkin puree (not Pumpkin Pie filling)! ) – Make sure it’s 100% pumpkin for the best flavor and texture. * 1 (12 ounce) can evaporated milk – This gives the pie its creamy richness. I’ve also used coconut milk with great results! * 34 cup granulated sugar – You can adjust this to your liking, depending on how sweet you like your cake. * 2 large eggs – These help to bind the pie and give it structure. * 1 teaspoon ground cinnamon – Adds that classic pumpkin pie warmth. * 12 teaspoon ground ginger – A little ginger adds a nice little zing. * 14 teaspoon ground cloves – Just a pinch for that signature pumpkin spice flavor. * 14 teaspoon ground nutmeg – Freshly grated is even better, if you have it! * 14 teaspoon salt – Balances sweetness and enhances the other flavors.

For the Filling:
* 1 teaspoon vanilla extract – Adds a touch of sweetness and complexity. * Optional: A splash of bourbon or rum – This adds a delicious depth of flavor, but it’s totally optional. I always have it on hand, so I add it.

For the Glaze:
* 12 cup powdered sugar – For a smooth, sweet finish. * 2 tablespoons milk – To create the perfect glaze consistency. * 12 teaspoon vanilla extract – Enhances the glaze flavor.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Lightly grease your Slow Cooker with cooking spray. This will help prevent the pie from sticking and make it easier to remove. Trust me, you don’t want to skip this step. I’ve learned that the hard way before!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the sugar, cinnamon, ginger, cloves, nutmeg, and salt. This ensures that all the spices are evenly distributed throughout the pie. I always use a whisk for this – it helps to break up any clumps and create a nice, even mixture.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together pumpkin puree, evaporated milk (or coconut milk), eggs, and vanilla. Set aside. Vanilla extract (and bourbon or rum, if using). Make sure everything is well combined and smooth.

Step 4: Combine

Pour the wet ingredients into the bowl with the dry ingredients and whisk until just combined. Be careful not to overmix, as this can make the pie tough. You just want everything to be incorporated and smooth. I stop when I don’t see anymore clumps of the dry ingredients.

Step 5: Prepare Filling

Pour the pumpkin mixture into your prepared Slow Cooker. It will be quite liquidy – that’s totally normal! Don’t worry, it will set up beautifully as it cooks. You can also add some chocolate chips to the bottom for extra flavor, if desired.

Step 6: Layer & Swirl

Cover the Slow Cooker and cook on low for 3-4 hours, or until the pie is set but still slightly slightly. Is there a jiggly in How long can a slow cooker cook? To test for doneness, gently shake the slow cooker – the pie should be mostly set, with just a little bit of water. What is the slight wobble in the center? I start checking at 3 hours just to be safe.

Step 7: Bake

Once the pie is cooked, turn off the Slow Cooker and let it cool completely before glazing. If you put the glaze on while the pie is still warm, it will melt.

Step 8: Cool & Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Pour the glaze over the cooled pie and spread evenly. If you want, you can get fancy and add a sprinkle of cinnamon or nutmeg on top. Sometimes I even add a few chopped pecans.

Step 9: Slice & Serve

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What to Serve It With

This Crockpot Pumpkin Pie: What areIs it good on its own? What are some of my favorite serving suggestions?

For Breakfast: Pair it with a cup of strong coffee or a chai latte for a decadent morning treat. I love to crumble a little gingerbread cookie on top for some added texture and flavor.

For Brunch: Serve it alongside a platter of fresh fruit and a mimosa for an elegant brunch spread. A dusting of powdered sugar and a sprig of mint will make it look extra fancy.

As Dessert: Top it with a generous dollop of whipped cream or a scoop of vanilla ice cream for a classic after-dinner treat. A drizzle of caramel sauce or chocolate shavings will take it to the next level.

For Cozy Snacks: Enjoy it warm with a cup of Hot Chocolate or a glass of milk for a comforting evening snack. I love to curl up on the couch with a slice of this pie and a good book on a chilly night. It’s the perfect way to unwind after a long day.

My family has a tradition of serving this with a scoop of vanilla ice cream and a sprinkle of chopped pecans. It’s the perfect combination of warm, creamy, and crunchy. Trust me, you have to try it!

How do I make a crockpot pumpkin pie?

Want to make the *best* Crockpot Pumpkin Pie ever? Here are a few of my top tips:

Pumpkin Prep: Make sure you’re using 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, which will throw off the flavor of your pie.

Mixing Advice: Be careful not to overmix the batter, as this can make the pie tough. Just mix until everything is combined and smooth.

Swirl Customization: For a more intense spice flavor, try adding a pinch of cardamom or allspice to the batter. You can also experiment with different extracts, such as almond or maple.

Ingredient Swaps: If you don’t have evaporated milk on hand, you can substitute with coconut milk or heavy cream. Just keep in mind that this will change the flavor and texture of the pie slightly. You can also try almond milk, like I said!

Baking Tips: The cooking time will vary depending on your slow cooker, so keep an eye on it. To prevent the pie from burning, you can place a clean dish towel under the lid of the slow cooker to absorb excess moisture. That has saved me MANY times!

Glaze Variations: For a richer glaze, try using brown butter instead of milk. Just melt some butter in a saucepan until it turns brown and nutty, then whisk it into the powdered sugar and vanilla extract.

I’ve learned that adding a pinch of salt to the batter really helps to balance the sweetness and enhance the other flavors. It’s a small thing, but it makes a big difference!

Storing and Reheating Tips

This Crockpot Pumpkin Pie is best stored in the refrigerator. Here are a few tips for keeping it fresh:

Room Temperature: The pie can sit at room temperature for up to 2 hours, but it’s best to refrigerate it as soon as possible to prevent spoilage.

Refrigerator Storage: Store the pie in an airtight container in the refrigerator for up to 3-4 days. I like to use a glass container with a lid, as this helps to keep it fresh and prevent it from drying out.

Freezer Instructions: You can also freeze the pie for longer storage. Wrap it tightly in plastic wrap and then in aluminum foil, and store it in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it in the refrigerator overnight.

Glaze Timing Advice: If you’re planning to freeze the pie, it’s best to wait to add the glaze until after it’s been thawed. This will prevent the glaze from becoming soggy or cracked.

I always let the pie cool completely before storing it in the refrigerator. This helps to prevent condensation from forming, which can make the pie soggy.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can easily make this recipe gluten-free by using a gluten-free flour blend instead of all-purpose flour for the crumble topping. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together. You might need to adjust the amount of flour slightly, so start with a little less and add more as needed until the crumble reaches the desired consistency.

Do I need to peel the pumpkin?

Nope! Since we’re using canned pumpkin puree, you don’t need to worry about peeling the pumpkin. Just make sure you’re using 100% pumpkin puree, not pumpkin pie filling.

Can I make this as muffins instead?

While this recipe is specifically designed for a slow cooker, you could potentially adapt it to make muffins. You would need to adjust the baking time and temperature accordingly. I would recommend baking the muffins at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Be sure to grease your muffin tin well to prevent the muffins from sticking.

How can I adjust the sweetness level?

You can easily adjust the sweetness level of this recipe by reducing or increasing the amount of sugar. If you prefer a less sweet pie, start by reducing the sugar by a tablespoon or two. If you like a sweeter pie, you can add a little more sugar to taste. You can also use a natural sweetener, such as maple syrup or honey, instead of granulated sugar. Just keep in mind that this will change the flavor and texture of the pie slightly.

What can I use instead of the glaze?

If you’re not a fan of glaze, there are plenty of other toppings you can use instead. A dusting of powdered sugar is a classic choice. You can also top the pie with whipped cream, a dollop of Greek yogurt, or a sprinkle of toasted pecans. For a richer topping, try drizzling with caramel sauce or chocolate shavings.

Final Thoughts

So, there you have it – my secret weapon for the easiest, most delicious Crockpot Pumpkin Pie ever! This recipe is a lifesaver during the busy holiday season, and it’s always a crowd-pleaser. Whether you’re hosting Thanksgiving dinner or just craving a cozy fall treat, this pie is sure to hit the spot. And don’t be afraid to get creative with the toppings and variations! If you enjoyed this recipe, be sure to check out my other slow cooker desserts. I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. Happy baking!