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This slow cooker pumpkin pie recipe is the easiest you'll ever make

A fun loving drama queen who is head over heels in love with food. Culinary school hopeful (Le Cordon Bleu - Paris), full time recipe creator, food, home and travel writer for She and "mom" to a furbaby. Wife of a social media ...

Pumpkin pie for breakfast is about to go into high rotation at your house

Slow cookers — they're pretty much God's gift to the kitchen. Why spend precious time smashing pumpkin pie ingredients into a tin and hovering over the oven when they're is fun to be had and wine to be drunk?

Instead of baking your holiday pumpkin pie the old-fashioned way, toss the fixings into a slow cooker and get on with your day. The resulting dessert is a cross between a traditional pie and a creamy pumpkin custard with a crust-like topping. Delish.

More: Roasting fresh pumpkin for outrageously delicious pie: You can do this

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.

Before you go, check out our slideshow below.

Pumpkin pie for breakfast is about to go into high rotation at your house
Image: Yammie's Noshery

Originally published November 2015. Updated November 2016.

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