Slow Cooker Pumpkin Pie. Thanksgiving just got easier with this incredibly simple slow cooker recipe! Mix together pumpkin, evaporated milk, spices, and pour into a crust for the perfect pie recipe!
Slow Cooker Pumpkin Pie Recipe
If you know me, you know I am obsessed with anything that makes my life easier. This recipe does just that. Thanksgiving is right around the corner. I always love to bring some of those classic dishes to the table, but get a little overwhelmed in all of the prep.
Using my slow cooker to whip up some of the staples has made things run 100 times smoother! Our new favorite slow cooker recipe?
You read that right. I made pumpkin pie in my slow cooker.
How? Glad you asked.
Slow Cooker Pumpkin Pie Ingredients:
All of the ingredients in the recipe are what you would see in a typical pumpkin pie recipe. Be sure you pick up pumpkin puree and NOT pumpkin pie filling. Super important to make sure you do not mix up the two.
- Pie crust
- Sugar
- Cinnamon
- Salt
- Ground ginger
- Ground cloves
- Pumpkin puree
- Evaporated milk
- Eggs
How to make pie in a slow cooker:
- Line your slow cooker with parchment paper.
- Roll out an unbaked crust onto the parchment.
- Fill with your favorite pie filling.
- Slow cook to perfection.
Be sure to read the tips section of the recipe. My slow cooker is a little bit older and took a few more minutes to bake. My mom has a newer version that halved the time. Keep a close eye on your pie and you shouldn’t have any problems.
Can’t get enough pumpkin? Try my Pumpkin Spiced Cookies.
Tips for this recipe:
- Be sure to line your slow cooker with parchment paper. This will ensure that you are able to remove the pie from the cooker once it has completed baking.
- Check your pie frequently to avoid burning.
- Our slow cooker cooked perfectly at 4 hours. We tested in a few other slow cookers and had varying results. Check your pie frequently.
Like this recipe? You will love my
Slow Cooker Pumpkin Pie
Ingredients
- 1 unbaked deep pie crust
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (15 oz) can pumpkin puree
- 1 (12 oz) can evaporated milk
- 2 large eggs
- whipped cream or cool whip
Instructions
- Line your slow cooker with parchment paper.
- Roll out your crust on top of the parchment making sure the edges rise up the sides of the pot.
- Combine the remaining ingredients in a medium sized bowl. Mix until fully combined. Pour into your prepared pie crust.
- Cover and cook on high for 4 hours.
Notes
Check at 3 hours to avoid burning.
Our slow cooker cooked perfectly at 4 hours. We tested in a few other slow cookers and had varying results. Check your pie frequently.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Still hungry? Follow One Sweet Appetite on Facebook, Instagram and Pinterest for more great recipe ideas!
Amy
Monday 29th of October 2018
We tried this over the weekend for a test run. I wasn't sure how I would like a pie that is cooked in a slow cooker, but was pleasantly surprised! We accidentally forgot to check ours at 4 hours... It cooked on high for 6 but was perfect! We plan on making this for Thanksgiving. Thank you for sharing.
Debbra Newton
Thursday 11th of October 2018
This sounds wonderful!! I am going to give it a try!! Thanks Jesseca!
Jesseca
Sunday 21st of October 2018
Thanks for stopping by! I hope you'll let us know what you think if you do try it.