Pumpkin pie in the crock-pot

Pumpkin Pie in the Crock-Pot

Pumpkin pie in the crock-pot is the ultimate hassle-free dessert for fall and holiday gatherings. This slow cooker method ensures a perfectly smooth, rich, and flavorful pumpkin pie without the need for constant oven monitoring. Whether you’re making it for Thanksgiving or simply craving a warm, spiced dessert, this recipe is a game-changer.

Why You’ll Love Pumpkin pie in the crock-pot:

Easy dump-and-go method
Perfectly cooked, moist, and creamy texture
No need for an oven—ideal for busy kitchens
Warm pumpkin spice aroma filling your home

Table of Contents (Pumpkin pie in the crock-pot)

Can You Make Pumpkin Pie in the Crock-Pot?
Ingredients & Substitutions
Step-by-Step Directions
How to Serve & Toppings
Storage & Leftovers
More Crock-Pot Desserts

Can You Make Pumpkin Pie in the Crock-Pot?

Absolutely! A crock-pot pumpkin pie is a fantastic alternative to traditional baking. Instead of baking in the oven, the slow cooker creates a gentle, even heat, preventing cracks and overcooking. This method ensures a custard-like consistency with deep, rich flavors.

Key Benefits of Using a Crock-Pot:

Even Cooking: No risk of burning or uneven baking
Hands-Free: Set it and forget it!
Perfect Texture: Creamy and rich, just like a classic pie

How It Works:

The slow cooker mimics a water bath, gently cooking the pie filling.
The low heat allows spices and flavors to develop deeply, creating a more intense pumpkin spice taste.
The result? A silky-smooth pumpkin pie without cracks!

Ingredients & Substitutions (Pumpkin pie in the crock-pot)

Ingredients

To make the best pumpkin pie in a crock-pot, you’ll need the following:

Pumpkin Puree (1 can, 15 oz) – Not pumpkin pie filling! Use pure pumpkin for the best taste.
Evaporated Milk (1 can, 12 oz) – Gives a creamy texture. Can be replaced with heavy cream.
Granulated Sugar (3/4 cup) – Adds sweetness and balances the spice.
Brown Sugar (1/4 cup) – Enhances the caramel notes in the pie.
Eggs (3 large) – Provides structure and creaminess.
Pumpkin Pie Spice (1 1/2 tsp) – A blend of cinnamon, nutmeg, cloves, and ginger.
Vanilla Extract (1 tsp) – Enhances flavor.
Salt (1/4 tsp) – Balances sweetness.
All-Purpose Flour (1/4 cup) – Helps thicken the pie filling.
Butter (2 tbsp, melted) – Adds richness.
Pie Crust (optional) – If you want a classic crust, use pre-made or homemade.

Substitutions

Dairy-Free Option: Swap evaporated milk with coconut milk or almond milk creamer.
Sugar-Free Option: Use monk fruit sweetener or stevia instead of sugar.
Egg-Free Option: Replace eggs with flaxseed meal mixed with water (1 tbsp flaxseed + 3 tbsp water per egg).
Crust vs. Crustless: This recipe can be made with or without a pie crust. For a crustless pumpkin pie, simply pour the mixture directly into a greased slow cooker.

Step-by-Step Directions

Instructions

Prepare the Slow Cooker:
- Lightly grease the inside of your crock-pot with butter or non-stick spray to prevent sticking.
Mix the Ingredients:
- In a large mixing bowl, whisk together:
  - Pumpkin puree
  - Evaporated milk
  - Granulated sugar & brown sugar
  - Eggs
  - Pumpkin pie spice
  - Vanilla extract & salt
  - Melted butter
- Stir until the mixture is smooth and fully combined.
Add the Mixture to the Crock-Pot:
- Pour the pumpkin filling into the greased crock-pot.
- If using a pie crust, press it into the bottom before adding the filling.
Slow Cook the Pie:
- Cover the slow cooker with a lid.
- Cook on LOW for 3 to 4 hours or until the center is set but slightly jiggly.
- Avoid opening the lid frequently to maintain even cooking.
Cool Before Serving:
- Once done, turn off the crock-pot and let the pie cool for at least 30 minutes before slicing.
- For a firmer texture, refrigerate for 2 hours before serving.

How to Serve & Toppings (Pumpkin pie in the crock-pot)

Serving Suggestions

Warm or Chilled?
- Delicious warm straight from the slow cooker, but for a firmer, custard-like texture, refrigerate for at least 2-3 hours before serving.
Pair with the Perfect Drink:
- Hot beverages: Pumpkin spice latte, chai tea, or hot apple cider.
- Cold beverages: A glass of cold milk or vanilla iced coffee.

Topping Ideas

Classic Toppings:
- Whipped cream
- Powdered sugar dusting
- Cinnamon or nutmeg sprinkle
Decadent Toppings:
- Caramel drizzle
- Maple syrup glaze
- Toasted pecans or walnuts
Unique Twists:
- Crushed graham crackers or gingersnaps
- Vanilla ice cream
- Roasted & salted pumpkin seeds

Storage & Leftovers (Pumpkin pie in the crock-pot)

How to Store Leftovers

Cool Completely Before Storing:
- Allow the pie to cool to room temperature (about 1 hour) before storing.
Refrigerate for Freshness:
- Store in an airtight container or cover the crock-pot insert with plastic wrap.
- Keeps well in the refrigerator for 3 to 4 days.
Freezing Pumpkin Pie:
- Wrap the pie (or individual slices) tightly in plastic wrap and then in aluminum foil.
- Store in a freezer-safe container for up to 2 months.

Reheating Pumpkin Pie

From the Fridge: Warm in the microwave for 15-20 seconds per slice.
From the Freezer:
- Thaw in the fridge overnight.
- Reheat in the oven at 300°F (150°C) for 10-15 minutes.

More Crock-Pot Desserts

1. Slow Cooker Pumpkin Pie Pudding

A cross between a pumpkin pie and warm pudding, with a smooth, custard-like texture.

2. Crock-Pot Pumpkin Dump Cake

A mix of pumpkin, spices, and cake mix for a moist, flavorful treat.

3. Other Easy Holiday Desserts

Slow Cooker Apple Crisp
Crock-Pot Chocolate Lava Cake
Slow Cooker Gingerbread Pudding Cake
Slow Cooker Pecan Pie Bars

Enjoy making this delicious, easy pumpkin pie in your crock-pot and impress your family with this fall favorite! 🍂🎃

Pumpkin pie in the crock-pot