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Slow Cooker Pumpkin Pie

Author Jesseca

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.