As I was making the Complete Crock Pot Thanksgiving post the other day, it dawned on me that I had never shared the crock pot crustless pumpkin pie recipe with y’all.
The first time I made it was after I saw a recipe in The Everything Slow Cooker cook book about 4 or 5 years ago.
Since then I’ve made it often. I tweaked a couple of things to make it to my families liking, but nothing major.
We love the fact that 1.) it doesn’t have a crust and 2.) you can top it with whipped cream, crumbled ginger snap cookies, cinnamon graham crackers or nothing at all.
- 15 ounce can of pumpkin puree (make sure it says 100% pumpkin with nothing added)
- 12 ounce can of evaporated milk
- 2 eggs
- 3/4 cup of white granulated sugar
- 2 tablespoons of butter, melted
- 1/2 cup of all purpose baking mix (like bisquick)
- 2 1/2 teaspoons of pumpkin pie spice
- 1/2 teapoon of ground cinnamon
- pinch of salt (1/8 teaspoon)
- 2 teaspoons of pure vanilla extract
In a medium sized bowl mix together the milk, eggs, butter and sugar until well incorporated.
Add the pumpkin, spices and vanilla until mixed thoroughly.
Lastly add in your baking mix and incorporate well.
Grease a 2 1/2 – 3 quart crock pot.
Pour the mixture into the crockery and cover with lid.
Cook on low for 5 – 6 hours or on high for 3 – 4 hours. You’re looking for the edges to brown and the top will start to crack. You can always stick a knife or toothpick in the center for doneness.
Serve this in individual dishes (at the holidays I use martini glasses) and top with your favorite topping mentioned above.
*NOTE*The leftovers are perfect to make pumpkin pie brulee the next day. Simply butter ramekins or a heatproof dish, evenly smoothe out the top of the crock pot crustless pumpkin pie leftovers, sprinkle some granulated sugar on top and use a kitchen torch to “brulee”, or burn, the sugar to form that crunchy crust.