October 23, 2011

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.


14 comments:

  1. Yum! I've been wanting to try a dessert in my crock pot, and this one sounds like just the thing for a cool fall night! Thanks for sharing!

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  2. You had me at crock pot - we'll be trying this soon! YUM :)

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  3. yum. i love pumpkin so i will definitely have to try this!

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  4. Looks awesome! Yummy! I just joined your blog from a link party. Hope you will stop by my blog and join if you'd like! Love your blog!

    Warmest Regards,
    Annamaria

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  5. this sounds yummo! i love pulling out all the pumpkin recipes in the fall!!! thanks for sharing!

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  6. Your article is truly relevant to my study at this moment, and I am really happy I discovered your website. However, I would like to see more details about this topic.

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  7. This looks so yummy! I am "pinning" to try later. You have a darling blog- so glad I stopped by from Sugar Bee Crafts link up!
    -Robyn from http://tipsfromtheheart.blogspot.com

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  8. I love the ease of using my crockpot. What a great recipe. I'm visiting from the bloghop and am now following you. I would love it if you followed me back.

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  9. I am soooooo trying this! I adore pumkin pie, and to be able to do it in the crockpot?!? Priceless.
    ~Kimberlee at SD

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  10. Love that website! Pumpkin pie is the only pie where the crust isn’t my favorite part...so I can’t wait to try this!

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  11. I love this. Please link it to my linky party & anything else you have to share. Thanks, Peggy.
    http://diycraftstomake.blogspot.com/2011/10/whacha-work-up-wednesday-weekly-linky_25.html

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  12. I made this gluten free by using a GF baking mix. I also used fresh pumpkin. It is cooking as I type. Coconut milk makes it sweeter, along with stevia instead of sugar.

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  13. this was real good and I will make it again oh ya don't forget the cool whip...

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