Crockpot Pumpkin Pie

 

A fall classic made easy!

Crockpot Pumpkin Pie -- FamilyFreshMeals.com

 

 

It’s Thanksgiving time and one of my favorite fall desserts in Pumpkin Pie.  My Mother-In-Law makes amazing pies. Seriously…. the best pies I have ever had. But me…..not so much. I struggle with  the whole pie making process. It is an art and  I WILL master it one of these days. 

 

But for now, I will stick with begging  Darryl’s mom for pies and this SUPER easy Crockpot Pumpkin Pie. It truly contains all the fabulous fall flavor your tradition pie holds, but in a simple crockpot recipe. Awesome, right?!

 

Crockpot Pumpkin Pie

Serves 6

Ingredients

1 can (15 oz)  canned pumpkin puree
8 (oz)  evaporated milk
1/2 cup cream soda

1 teaspoon  vanilla extract

1 cup brown sugar
1 cup Bisquick, divided
2 eggs,  beaten
4 tablespoons butter, cut into 8 pieces
1 Tablespoon pumpkin pie spice
Whipped cream for garnish

 

Directions

1. In a large mixing bowl, mix together pumpkin, milk, cream soda, vanilla, brown sugar, one-third of the Bisquick,  eggs and pumpkin pie spice.

Crockpot Pumpkin Pie - Step 1

 

2. Pour mixture into a  3 – 4 qt slow cooker. Top with 1/3 cups of Bisquick. Next, place slices  of butter over the mixture.  Top with remaining 1/3 cup of Bisquick.

3. Cook on low for six to seven hours or until mixture is thick and crust is golden brown.  Serve warm with whipped cream and enjoy!

 

Crockpot Pumpkin Pie - Steps

 

 

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XO
Corey, Darryl, Big D & Little D

 

 

 

 

 

 

 

 

 

 

4.0 from 3 reviews
Crockpot Pumpkin Pie
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 can (15 oz) canned pumpkin puree
  • 8 (oz) evaporated milk
  • ½ cup cream soda
  • 1 teaspoon vanilla extract
  • 1 cup brown sugar
  • 1 cup Bisquick, divided
  • 2 eggs, beaten
  • 4 tablespoons butter, cut into 8 pieces
  • 1 Tablespoon pumpkin pie spice
  • Whipped cream for garnish
Instructions
  1. In a large mixing bowl, mix together pumpkin, milk, cream soda, vanilla, brown sugar, one-third of the Bisquick,
  2. eggs and pumpkin pie spice.
  3. Pour mixture into a 3-4 qt. slow cooker. Top with ⅓ cups of Bisquick. Next, place slices of butter over the mixture. Top with remaining ⅓ cup of Bisquick.
  4. Cook on low for six to seven hours or until mixture is thick and crust is golden brown. Serve warm with whipped cream and enjoy!

 

Comments

  1. JoeyfromSC says:

    This looks SO good!! and easy lol

    What is creamed soda though? Do you mean like the beverage “cream soda”? I know it’s not baking soda because 1/2 cup is too much lol I am just a bit confused..If you can, can you email me? I may forget to come back & look ha

    thanks!!

    joeycanwin(at)gmail(dot)com I like your blog!

  2. This maybe a silly question but is creamed soda different from a can of cream soda? If it is not sure where to find it. Can’t wait to try this!

  3. What??? Now this recipe takes the cake, er….should I say pie? It looks so simple yet so good. I MUST TRY IT!!!

  4. Creamed soda? As in the pop…or baking soda? Help me! I don’t know what creamed soda is!

  5. Good Morning Corey, The ingredient list says “creamed soda” the mixing direction say “cream soda”. I know what cream soda is, is “creamed soda” something different? I didn’t know if it referred to a baking soda preparation. I’m making this over the week-end and I want to get it right ! Thanks :)

  6. I wonder if something can be used in place of the eggs? (We have an egg allergy in the house…)

  7. OMG, who would have thought there would be so much confusion/discussion of cream soda. maybe you should attach a picture of what a can of cream soda looks like. People if you don’t know what something is, search it on the internet. It’s clear as day.

  8. I am making this right now and it smells so good!! Totally looking forward to eating it.

  9. Is this supposed to be cooked covered or uncovered? I know covering tends to make crust/bread soggy, so I wanted to clarify :)

  10. What is the purpose of the cream soda? Is there a substitute for it?

    • For flavor and moisture. What kind of substitute are you looking for? Is there an allergy? Can’t find that product? That way I can help a little more :)

  11. I gotta make this SOON! I’d almost call this a cobbler, which is great since the hubby always thinks my “crust” is soggy.

  12. Has anyone tried doubling this recipe? I’d like to make it for work but we have many more than 6 here!

  13. Can this sit out all night after cooking?

  14. Alexandra says:

    Haha reading the original comments made me laugh and then reading Alicia’s comment made me laugh even harder! For real, how did those previous commenters not get it?! Recipe looks good! Will have to try! Did the crust have any Bisquick powder bombs or did everything become moist enough?

    • Thank you Alexandra :) No powder bombs for me:) I hope you enjoy!

    • I love this recipe! I have made it twice, the first time as written (and no, I didn’t have any issues understanding creamed/cream soda, potato, potahto) anywho … The second time I made a few changes, I didn’t use pumpkin pie spice, I used the spices I use to make pumpkin bread, the pumpkin pie spice was too mild for me. Also, instead of laying slices of butter on the top, I used a pastry cutter and blended it with the bisquick before sprinkling it on top, the “crust” turned out so much better that way. Thank you SO much for this awesome, quick, tasty dessert recipe!

      Creamed/cream soda for everyone!

  15. Do you know if substituting gluten free bisquick would work? Would amounts change?

  16. Have this cooking as I type this. I doubled the recipe so will give review when it is done

    • I have never doubled it, so I am curious to hear how it turns out when doubled. I could probably increase the time a little for a bigger batch. I would just watch it toward the end of the cooking time.

      • Omg that was so good. Yes doubling worked great and still didnt last long. Everyone that tasted it fell in love. I will be making this many more times. Thanks for the awesome recipe

  17. Did someone try the recipe with homemade pumpkin puree instead of a canned puree ? Is it working just as well ?

  18. If I were to use canned coconut milk in place of the evaporated milk , would I use the same amount?
    I’m new to using coconut milk.

  19. How can you tell when it’s done. Crust is golden and knife comes out clean or will it collapse?

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