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
🙂 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 🙂
Corey says
Sorry, yes, it is cream soda (soda pop). Sorry for the mix up 🙂
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 🙂
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 🙂
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 🙂
Val in MN says
I gotta make this SOON! I’d almost call this a cobbler, which is great since the hubby always thinks my “crust” is soggy.
Royanne says
Has anyone tried doubling this recipe? I’d like to make it for work but we have many more than 6 here!
emily says
Can this sit out all night after cooking?
Corey says
I wouldn’t let it sit out too long.
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?
Corey says
Thank you Alexandra 🙂 No powder bombs for me:) I hope you enjoy!
Kristy says
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!
Mary says
Do you know if substituting gluten free bisquick would work? Would amounts change?
beth says
I don’t know if it works but I’m going to try
shelley says
Have this cooking as I type this. I doubled the recipe so will give review when it is done
Corey says
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.
shelley says
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
Corey says
Wonderful Shelley! Did you cook it longer when you doubled it?
Julie says
Did someone try the recipe with homemade pumpkin puree instead of a canned puree ? Is it working just as well ?
Karen says
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.
Amy says
How can you tell when it’s done. Crust is golden and knife comes out clean or will it collapse?
KatheRine says
Recipe calls for 1 cup of bisquick, but you say to use 1/3 cup first, butter slices and then the other 1/3 cup of bisquIck. What happens to the other 1/3 cup of bIsquick?
Corey says
In step 1 you are using 1/3 and then in step two, you layer 2 more 1/3 cups 🙂
Beverly Osborne says
Hate pumpkin can I replace can sweet poatoes for pumpkin?
Bharat Ratna says
This looks delicious! I can’t wait to try it.
Jen says
Trying this for Thanksgiving (tomorrow!) I’m curious if it could be made today and refrigerated, then warmed up tomorrow?