Crockpot Pumpkin Pie

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ByCorey Created Updated

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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?!

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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
  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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4.25 from 4 votes
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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!
6
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes

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

Calories: 315kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 84mg | Sodium: 401mg | Potassium: 234mg | Sugar: 48g | Vitamin A: 470IU | Vitamin C: 0.7mg | Calcium: 195mg | Iron: 1.3mg

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

4.25 from 4 votes (1 rating without comment)

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40 Comments

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

    Reply