Easy Pie Made
In A Slow Cooker

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?

Crock pot pumpkin pie

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 end 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!

Crock pot pumpkin pieSlow cooker pumpkin pie

Recipe adapted from Food.com

Serves about 6

Ingredients:

  • 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

Directions: 

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

More easy pie recipes

Easy baked strawberry pie recipe
Easy crunchy apple pie recipe
Gluten-free Goodie of the Week: Lemon meringue pie

Tags:

Recommended for you

Comments

Comments on "Slow cooker pumpkin pie recipe"

claire October 27, 2013 | 10:47 AM

Hi Helen! I'd say 3 - 5 quarts would work best.

claire October 10, 2013 | 4:58 PM

Hey Sandy! yes, the same!

Sandy October 09, 2013 | 2:26 PM

Does the rum extract equal same amount as rum: 1Tbsp rum=1Tbsp rum extract?

Anne October 08, 2013 | 3:11 PM

Loved this (used rum extract) but wanted a more crumbly top. Ideas?

claire November 11, 2012 | 4:57 AM

Hi Annie!! I think it would turn out great! :) Just be sure to double all of the ingredients equally.

Annie November 09, 2012 | 12:25 PM

Can the recipe be doubled? Would it still turn out OK?

Lianne November 05, 2012 | 2:36 PM

I made this dish over the weekend and just left out the rum without substituting anything for it and it was still great! It was sweet, but not too sweet. I also recommend adding a little extra bisquick to the top and sprinkling with cinnamon

Lauren November 05, 2012 | 8:22 AM

I made this over the weekend. It was delicious! Wasn't the prettiest looking dish, but it tasted fantastic. I would recommend adding vanilla extract or some extra sugar to sweeten it up. I also wish I would have served it with ice cream instead of whipped cream. The cold mixed with the hot dessert would be divine.

Hannah November 02, 2012 | 11:10 AM

Great idea about the rum extract! I want to make this but we're not rum drinkers and I don't want to spend a bunch of money on something that will go to waste. Thanks!

Sarah November 01, 2012 | 6:34 PM

Kathy - You could probably use rum extract for the non-alcoholic, we don't use the real stuff either. Just a little bit goes a long way, and it's really good!

claire November 01, 2012 | 1:48 PM

Hey Kathy! You can use cider or more milk! It's there really for the great spicy flavor.

Kathy November 01, 2012 | 12:35 PM

Is there a substitute for the rum...something non-alcoholic?

+ Add Comment


(required - not published)