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Slow cooker pumpkin pie makes holiday baking easier than ever

I'm a food blogger (since 2009!), travel writer, DIY crafter, social media rockstar and two-time cookbook author with a passion for adventure, cooking & healthy recipes.

This Thanksgiving, use the slow cooker for the easiest pumpkin pie recipe you've ever made

There seems to be a big misconception out there that pies have to be made in a pie plate. We're here to squash that myth, just in time for Thanksgiving too. Who wants to spend all morning baking pies when you could be eating, drinking and vegging out? Instead of baking one in a pie dish, why not try making one in a slow cooker with this fabulous recipe?

This is probably one of the easiest pies you'll ever make. Just dump your ingredients into a slow cooker, give 'em a little stir, and let the magic happen. The result is a mix between traditional pie and custard with a perfect biscuit and crust-like topping. It's absolutely to die for. Plus you can eat it directly from the pot with a spoon, no plate required.

Slow cooker pumpkin pie

Recipe adapted from

Serves 6


  • 15 ounces canned pumpkin puree
  • 9 ounces evaporated milk
  • 3 ounces spiced rum (we used Captain Morgan)
  • 3/4 cup brown sugar
  • 2/3 cup Bisquick, divided
  • 2 eggs, lightly beaten
  • 3 tablespoons butter
  • 2 teaspoons pumpkin pie spice
  • Whipped cream, for garnish


  1. In a large mixing bowl, mix together the pumpkin, milk, rum, brown sugar, one-third of the Bisquick, the eggs and the pumpkin pie spice. Pour the mixture into the slow cooker. Place pats of butter over the mixture, and sprinkle with the remaining Bisquick.
  2. Cook on low for 6 to 7 hours or until the mixture is thick and the crust is golden brown. Serve warm with whipped cream, and enjoy.

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