Crockpot Crustless Pumpkin Pie
Creamy crustless pumpkin pie cooks right in the Crockpot with canned pumpkin, brown sugar and warm spices. Let it rest, then scoop into bowls and serve with whipped cream and cinnamon.
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Servings: 6
Calories: 233kcal
Equipment
Ingredients
- Butter for greasing
- 15 oz pumpkin puree not pumpkin pie filling
- 2 large eggs
- 3/4 cup packed light brown sugar
- 12 oz evaporated milk
- 2 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp salt
For Serving
- whipped topping or whipped cream, ground cinnamon
Instructions
- Generously butter the bottom and lower sides of a 6-quart slow cooker.Butter
- In a bowl, whisk together the pumpkin puree, eggs and brown sugar. Whisk in the evaporated milk, pumpkin pie spice, vanilla and salt until smooth.15 oz pumpkin puree, 2 large eggs, 3/4 cup packed light brown sugar, 12 oz evaporated milk, 2 tsp pumpkin pie spice, 1 tsp vanilla extract, 1/4 tsp salt
- Pour into the slow cooker. Cover and cook on High, beginning to check for doneness at 2 hours.
- Continue cooking as needed, checking every 10–15 minutes, until the middle is set and a toothpick inserted near the center comes out mostly clean, without wet custard. The center should reach at least 160°F on a food thermometer. Mine was done at exactly 2½ hours.
- Turn off the heat and remove the lid. Let stand for approximately 20 minutes before scooping.
- If a little liquid has pooled beneath the filling, use a slotted serving spoon to lift out portions, leaving the liquid behind. Carefully spoon out and discard any remaining pooled liquid.
- Serve with whipped topping or whipped cream and a sprinkle of cinnamon.whipped topping or whipped cream, ground cinnamon
Notes
- Texture: This is a soft, scoopable dessert rather than a pie to cut into neat slices. Resting helps the filling firm up.
- Pooled liquid: A small amount collected beneath the filling during testing. It did not affect the flavor or quality. Use a slotted spoon to serve if needed.
- Equipment: Tested in a 6-quart slow cooker on High. Other sizes and the Low setting have not been tested.
- Storage: Refrigerate in shallow airtight containers within 2 hours of cooking and use within 3–4 days.Check the center for doneness rather than relying on the clock alone. Slow cookers vary, and mine finished at 2½ hours on High.
Nutrition
Calories: 233kcal | Carbohydrates: 39g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 192mg | Potassium: 383mg | Fiber: 2g | Sugar: 35g | Vitamin A: 11257IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 2mg
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