Crockpot Pumpkin Pie
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?!
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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
Crockpot Pumpkin Pie
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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!
Nutrition
Nutritional 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.
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Post updated September 2020
I gotta make this SOON! I’d almost call this a cobbler, which is great since the hubby always thinks my “crust” is soggy.
Has anyone tried doubling this recipe? I’d like to make it for work but we have many more than 6 here!
Can this sit out all night after cooking?
I wouldn’t let it sit out too long.
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!
Do you know if substituting gluten free bisquick would work? Would amounts change?
I don’t know if it works but I’m going to try