Crock Pot Pumpkin Pie

This Crock Pot Pumpkin Pie is a creamy and spiced dessert recipe, which includes pumpkin puree and evaporated milk. It’s a no-fuss take on the classic, ready in about 2 hours and 20 minutes.

Crock Pot Pumpkin Pie Ingredients

• 1 pie crust (from a 14.1 oz box of Pillsbury refrigerated pie crust)
• 1 (15 oz) can Libby’s pumpkin puree (not pumpkin pie filling)
• 1 (12 oz) can evaporated milk
• 2 large eggs
• 3/4 cup brown sugar (white sugar works fine)
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• For serving: whipped cream or ice cream

How To Make Crock Pot Pumpkin Pie

1. Line the slow cooker: Place a large piece of parchment paper in the bottom and up the sides of your slow cooker insert.
2. Add the crust: Unroll the pie crust and press it evenly into the bottom and sides of the slow cooker. It’s okay if it doesn’t fit perfectly.
3. Make the filling: In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, brown sugar, cinnamon, nutmeg, and cloves until smooth.
4. Pour into crust: Pour the filling into the crust. A little overflow is fine.
5. Cook the pie: Cover and cook on HIGH for 2 hours and 15 minutes, or until the filling is set.
6. Cool completely: Let the pie cool fully before slicing. You can place the slow cooker insert in the fridge to speed this up.
7. Serve: Use the parchment paper to lift the pie out. Slice and serve with whipped cream or ice cream.

Recipe Tips

• How to remove pie cleanly:
  Use parchment paper to line your slow cooker—this makes lifting and slicing much easier.
• Can I use pumpkin pie spice instead?
  Yes, replace the cinnamon, nutmeg, and cloves with 2 teaspoons of pumpkin pie spice.
• Can I use homemade pumpkin puree?
  Absolutely! Just make sure it’s smooth and not too watery.
• Do I need to blind bake the crust?
  No, the crust cooks along with the filling in the slow cooker.
• Can I use a foil liner instead of parchment?
  Yes, foil works if you don’t have parchment.

What To Serve With Pumpkin Pie

This classic dessert pairs well with creamy or warm toppings:

• Whipped cream
• Vanilla ice cream
• Caramel drizzle
• Toasted pecans
• Hot coffee or chai tea

How To Store Pumpkin Pie

Refrigerate:
Let the pie cool completely, then store covered in the refrigerator for up to 4 days.

Freeze:
Wrap slices tightly and freeze for up to 2 months. Thaw in the fridge before serving.

Pumpkin Pie Nutrition Facts

• Calories: 269 per serving
• Carbohydrates: 40g
• Protein: 6g
• Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 53mg
• Sodium: 156mg
• Fiber: 2g
• Sugar: 26g
• Calcium: 155mg
• Iron: 2mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use regular milk instead of evaporated milk?
Yes, whole milk can be used, though it may slightly alter the texture.

Is it okay if the filling overflows the crust?
Yes, this is expected in a slow cooker pie and won’t affect taste.

Can I make this pie crustless?
Yes, simply skip the crust and treat it like a pumpkin custard.

Will the crust get crispy in the slow cooker?
No, it will stay soft, similar to a graham cracker crust.

What’s the best way to slice it cleanly?
Chill the pie completely, then lift it out using the parchment paper and slice with a sharp knife.

Try More Recipes:

• Crock Pot Pumpkin Oatmeal
• Crock Pot Pumpkin Dump Cake
• Crock Pot Pumpkin Curry