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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!
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  • 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!

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%)