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Crockpot Pumpkin Pie

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A fall classic made easy!

Crockpot Pumpkin Pie served on a white plate with an orange napkin

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
  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.
    pumpkin mixture in a mixing bowl, being whisked
  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!
    ingredients for crockpot pumpkin pie in a black slow cooker
    man sitting at a table eating pumpkin pie

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4 from 3 votes

Crockpot Pumpkin Pie

It's Thanksgiving time and one of my favorite fall desserts in Pumpkin Pie. Do you want a shortcut to this amazing dessert? try this Crockpot Pumpkin Pie!
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Serves:6
Hover over "serves" value to reveal recipe scaler
Calories:315
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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:

Calories: 315kcal (16%)Carbohydrates: 59g (20%)Protein: 6g (12%)Fat: 17g (26%)Saturated Fat: 6g (30%)Cholesterol: 84mg (28%)Sodium: 401mg (17%)Potassium: 234mg (7%)Sugar: 48g (53%)Vitamin A: 470IU (9%)Vitamin C: 0.7mg (1%)Calcium: 195mg (20%)Iron: 1.3mg (7%)

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.

Course:Dessert
Cuisine:Crockpot, Slow cooker, Thanksgiving
Keyword:Crockpot Pumpkin Pie
Did you make this recipe?Tag me on Instagram at @familyfreshmeals or leave me a comment & rating below.

Post updated September 2020

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40 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!

    Reply

  2. 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!

    Reply

  5. 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 🙂

    Reply

  7. 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.

    Reply

  9. 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 🙂

    Reply

    • 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 🙂

      Reply

  11. 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.

    Reply

  14. Alexandra says

    3 stars
    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?

    Reply

    • Kristy says

      4 stars
      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!

      Reply

    • 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.

      Reply

      • 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

        Reply

  18. 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.

    Reply

  20. 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?

    Reply

  23. Jen says

    Trying this for Thanksgiving (tomorrow!) I’m curious if it could be made today and refrigerated, then warmed up tomorrow?

    Reply