A fall classic made easy!
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
- 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
- In a large mixing bowl, mix together pumpkin, milk, cream soda, vanilla, brown sugar, one-third of the Bisquick, eggs and pumpkin pie spice.
- 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.
- 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!
More Slow Cooker Recipes We Love!
- Creamy Crockpot Chicken Stuffing and Green Beans
- The Best Crockpot BBQ Chicken
- Creamy Crockpot Crack Chicken
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Crockpot Pumpkin Pie
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
Instructions
- In a large mixing bowl, mix together pumpkin, milk, cream soda, vanilla, brown sugar, one-third of the Bisquick,
- eggs and pumpkin pie spice.
- 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.
- 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!
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Post updated September 2020
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!
Corey says
Sorry for the confusion. It is cream soda (soda pop).
Kristy says
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!
Corey says
No not silly at all. Typo! Sorry for the confusion. It is cream soda (soda pop).
Laura says
What??? Now this recipe takes the cake, er….should I say pie? It looks so simple yet so good. I MUST TRY IT!!!
Corey says
π Thanks Laura! haha
Mary says
Creamed soda? As in the pop…or baking soda? Help me! I don’t know what creamed soda is!
Corey says
Sorry for the confusion. It is cream soda (soda pop).
Samantha says
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 π
Corey says
Sorry, yes, it is cream soda (soda pop). Sorry for the mix up π
A.J. says
I wonder if something can be used in place of the eggs? (We have an egg allergy in the house…)
alicia says
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.
Misty says
I am making this right now and it smells so good!! Totally looking forward to eating it.
Teresa says
So how did it turn out for someone that is never made it before I am
Julia says
Is this supposed to be cooked covered or uncovered? I know covering tends to make crust/bread soggy, so I wanted to clarify π
Corey says
Yes, You are supposed to cook covered. This pie does not produce a crispy crust. It will turn out as a moist cake with the taste of pumpkin pie π
Carissa says
Putting a few paper towels under the lid is to absorb condensation.
Bonnie says
What is the purpose of the cream soda? Is there a substitute for it?
Corey says
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 π