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Crustless Slow Cooker Pumpkin Pie
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- #75119
This crustless, crockpot pumpkin pie recipe opens up a whole world of holiday desserts. Serve it as is with ice cream or top it with whipped cream and use it as a dessert dip.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 cups solid pack pumpkin (or fresh baked pumpkin), not pie filling
1 1/2 cup milk
3/4 cup sugar
2 eggs beaten
2 tablespoons vegetable oil
1 tablespoon dark rum
1/2 cup flour
1 teaspoon baking powder
2 1/2 teaspoons pumpkin pie spice
whipped cream or ice cream (optional)
directions
Grease the crock pot.
In a large mixing bowl, combine the pumpkin, milk, sugar, eggs, oil, and rum with a mixer on medium speed. Mix until the ingredients are incorporated.
In another bowl, mix together the flour, baking powder, and pumpkin pie spice then add to the pumpkin mixture with the mixer running.
Pour the pumpkin batter into the crock pot. Cover and cook on low temperature for 6 hours or until set.
Let it cool before serving (to lukewarm or room temperature, or chill until ready to serve) then top with ice cream or whipped cream.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I have a couple of questions :). 1. Have you done a substitution for the sugar? (I was thinking of replacing some granulated with light brown for flavor). 2. We don't usually have dark rum, have you used Vanilla or another flavoring instead? Thank You.
I wouldn't replace all the sugar with brown sugar but some would be fine. And instead of rum you could use an extract or for a richer flavor some molasses thinned with water.