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
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
Wonderful Shelley! Did you cook it longer when you doubled it?
Did someone try the recipe with homemade pumpkin puree instead of a canned puree ? Is it working just as well ?
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.
How can you tell when it’s done. Crust is golden and knife comes out clean or will it collapse?
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?
In step 1 you are using 1/3 and then in step two, you layer 2 more 1/3 cups 🙂