Do you love pumpkin pie? This Crock Pot Crustless Pumpkin Pie is absolutely amazing. You won’t miss the crust one bit!
Crock Pot Crustless Pumpkin Pie
This recipe makes the most amazing pumpkin pie in a crock pot.
Often called Pumpkin Pie Pudding, this dessert is completely worthy of a holiday table even if it does show up crustless! We love to throw this into our crock pot to save on that precious oven space. This fool-proof recipe crocks up perfectly every time.
We just rotate the crock a few times during cooking (like you would rotate it if it were in the oven) to get an even bake.
Miss the Crust?
Missing the crust? Whip up some pie crust cookies to serve on the side 😉
You can totally use the roll out pie crust dough from the grocery store and I swear I won’t tell a soul 😉 . All you do is unroll that dough and cut it into strips with a pizza cutter. Then cut the opposite direction to make little pie crust cookie strips. Pop in the oven according to the package only reduce the time to about 5-8 minutes and you have the perfect “side” for your crust lovers.
Crock Pot Size
We usually use a 4 or 5 quart slow cooker to crock this up. We find the 6 quart slow cooker makes it a little too thin for our liking. We have heard from readers that they have used as small as a 2.5 quart slow cooker with good results.
- 15 oz Pumpkin
- 12 oz Evaporated Milk
- ¾ Cup Brown Sugar
- ½ Cup All Purpose Flour
- ¼ t Salt
- ½ t Baking Powder
- 2 Eggs- Beaten
- 2 T Butter- Melted
- 2 t Pumpkin Spice
- Combine all ingredients in a crockpot and cook on low for 2-4 hours, rotating crock to cook evenly.
Note: Affiliate links were used in this post… sounds like mama needs to buy another crockpot- just sayin’