Slow cooker pumpkin pie is the perfect dessert to serve for the holidays if you're trying to save space in your oven. Other than the shape, you'll never notice any difference from oven-baked in this pumpkin pie from scratch!

Source: Better Homes and Gardens
Advertisement

Slow Cooker Pumpkin Pie

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 6-quart oval slow cooker with nonstick pan lining paper. Transfer Pastry Crust to prepared cooker (pastry should extend 2 to 3 inches up the sides). Use a fork to press top of pastry to lining paper.

    Advertisement
  • In a medium bowl combine the remaining ingredients, whisking until smooth. Pour into crust in cooker.

  • Cover and cook on high about 3 1/2 hours or until a knife comes out clean, giving crockery liner a half-turn halfway through, if possible. Turn off cooker. Let stand, uncovered, 30 minutes.

  • For more browning, preheat broiler. Use lining paper to transfer pie to a baking sheet; remove paper. Broil 5 to 6 inches from the heat for 3 to 4 minutes or until top is light brown.

  • Cool pie on a wire rack. Cover and chill within 2 hours. If desired, top with whipped cream and nutmeg

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts (Slow Cooker Pumpkin Pie)

386 calories; 20 g total fat; 9 g saturated fat; 3 g polyunsaturated fat; 7 g monounsaturated fat; 125 mg cholesterol; 400 mg sodium. 263 mg potassium; 45 g carbohydrates; 2 g fiber; 24 g sugar; 8 g protein; 1 g trans fatty acid; 8747 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 63 mcg folate; 0 mcg vitamin b12; 103 mg calcium; 3 mg iron;

Homemade Pastry

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl stir together flour and salt. Using a pastry blender, cut in shortening and butter until pea size. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour, gradually adding water until dough begins to come together. Gather it into a ball, kneading gently until it holds together.

    Advertisement

Reviews (3)

14 Ratings
  • 5 star values: 3
  • 4 star values: 5
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 5
Rating: 1 stars
11/22/2018
I made this exactly as outlined in the recipe, but it came out as inflated jello-type ooze. Completely inedible and awful. Not sure what went wrong.
Rating: Unrated
11/12/2017
Does nonstick pan lining paper mean parchment paper cut to size?
Rating: Unrated
10/14/2016
Can I substitute sweet potato in this recipe?
Advertisement