Crockpot Pumpkin Pie Recipe

The fall season brings with it a rich tapestry of scents and flavors that evoke warmth and togetherness. One of the most beloved traditions in my family is savoring a slice of creamy, smooth pumpkin pie. This Crockpot Pumpkin Pie recipe is not just a delightful dessert; it’s a creative twist that brings ease and simplicity to your kitchen, allowing more quality time spent with loved ones. The slow-cooking process enhances the spices and gives the pumpkin filling a velvety texture that will have everyone come back for seconds. Whether it’s for a family dinner or a festive gathering, this pie is bound to become a seasonal favorite.

Ingredients

• 1 (15-ounce) can pumpkin puree
• 1 cup evaporated milk
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 unbaked pie crust (store-bought or homemade)

Instructions

1. Begin by rolling out the pie crust and fitting it into a metal pie dish. Set aside.
2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, and eggs until smooth.
3. Add the sugar, cinnamon, ginger, nutmeg, cloves, and salt. Mix well to combine.
4. Pour the pumpkin mixture into the prepared pie crust, smoothing out the top with a spatula.
5. Carefully place the pie dish in your crockpot. Cover the top of the crockpot with a kitchen towel before closing the lid to prevent condensation from dripping onto the pie.
6. Cook on high for 3 hours, or until the pie is set and a knife inserted into the center comes out clean.
7. Once cooked, allow the pie to cool completely before serving. Garnish with a dollop of whipped cream and a sprinkle of cinnamon if desired.

Helpful Tips

Variations: For a richer pie, substitute half-and-half for the evaporated milk. If you prefer a sweeter pie, use brown sugar instead of granulated sugar.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a warm treat.

Substitutions: If you don’t have all the spices on hand, you can use 1 1/2 teaspoons of pumpkin pie spice as a substitute.

Pairings

This Crockpot Pumpkin Pie pairs beautifully with a hot cup of chai latte or a classic autumn spiced tea. Add a side of vanilla ice cream for an extra indulgence!

I can’t wait for you to try this delightful twist on a classic fall dessert. Remember to share your beautiful creations using #ZynahzRecipes or tag Zynahz on Instagram. We love seeing your takes on our recipes!

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