Slow Cooker Recipe

Pumpkin Pie Preview

Punkin

Thanksgiving is coming, and that means pumpkin pie for dessert. Here’s a recipe that gives you a preview of the big day, but without all the effort involved in a traditional pumpkin pie.

We think it’s just the thing to whet your appetite!

Slow Cooker Pumpkin Pie Pudding
Fix-It and Forget-It Cookbook, Revised & Updated, page 248
Makes 4-6 servings
Prep. Time: 5-7 minutes
Cooking Time: 6-7 hours
Idea slow-cooker size: 3-qt.

15-oz. can solid pack pumpkin
12-oz. can evaporated milk
¾ cup sugar
½ cup buttermilk baking mix
2 eggs, beaten
2 Tbsp. melted butter, or margarine
1 Tbsp. pumpkin pie spice
2 tsp. vanilla

1. Mix together all ingredients. Pour into greased slow cooker.
2. Cover and cook on Low 6-7 hours, or until thermometer reads 160 degrees.

6 Comments

  • Latricia posted at 10:45 am on Monday, November 12, 2012

    Have you ever done a sweet potato pie in the crock pot?

  • Cathi posted at 12:00 pm on Monday, November 12, 2012

    Might be silly question, but how the heck did you get it out of crock without having to scoop it out?

  • judi @ farmnwife.com posted at 12:29 pm on Monday, November 12, 2012

    making this today. will let you know how it turns out.

  • Nancy B posted at 12:42 pm on Monday, November 12, 2012

    Cathi…I was thinking the same thing about how to get it out and sliced so perfect like the picture. All I can come up with is: Get it out verrrry carefully. Let us know how you did it? lol

  • judi @ farmnwife.com posted at 6:50 pm on Monday, November 12, 2012

    This turned out okay. I must have not mixed it well enough because it didn’t come out a smooth consistency like the picture.
    You scoop it like a pudding. The only way to make it come out to slice is with a plastic liner and lift it out.
    I will try again.

  • Cooks Bruce posted at 4:39 am on Thursday, November 15, 2012

    I tried this yesterday because I was craving something pumpkin flavor. It really went well, we all loved it :) It was not clear for me what to expect – the texture seems to be somewhere between a bread pudding. a pudding or souffle. I’ll definitely make it again. It could not have been any easier, which is always a huge plus for me!

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