Crustless Crockpot Pumpkin Pie

I love pumpkin pie, but as I've mentioned before, I'm not much of a baker.  Therefore, I resigned myself to only having my grandmother's pumpkin pie once a year on Thanksgiving.  That is, until I came across this recipe on A Year of Slow Cooking (by the way, GREAT blog for crockpot recipes!!).   It has all the yumminess of a pumpkin pie without the hassle of a crust.  Plus, you make it in the crockpot, so it's even easier.  Ever since I discovered it a couple years ago, it's been a favorite of ours.  Once the leaves start changing and fall is in the air, the kids start asking for it and I happily oblige!

With a little bit of whipped cream, of course!

Here's what you need:

•  1 can of pumpkin puree (15 oz)
•  1 can of evaporated milk (12 oz)
• 3/4 cup white sugar
• 1/2 cup Biquick mix (or other similar mix)
• 2 eggs
• 2 tbsp butter, melted
• 2 tsp pumpkin pie spice (original recipe calls for the individual spices)
• 2 tsp vanilla extract

Here's what you do:

1.  Spray the inside of your 4 quart crockpot with cooking spray.  (I've used a 6 quart crockpot with success when I double the recipe)

2.  Put all of your ingredients in a mixing bowl and whisk until fully blended.

3. Pour the batter into the prepared crockpot. Cover and cook on high for about 3 hours, or on low for about 5. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes.  You can tell it's ready when the edges are browned and the center no longer "jiggles" when you shake it slightly.  Mine is usually done after about 2 1/2 hours on high.  

This got a little too "browned" on the very edges
because I had to run out to the store for whipped cream,

but it was still really yummy!

4. Let it cool to room temperature, then scoop out and serve with whipped cream.  I actually like the flavors even more after refrigerating it and when it's cool not room temp, but it's yummy either way.

Sharing this yummy pumpkin pie shortcut at: 







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