Here’s why you should make amends, and try making pumpkin pie in your slow cooker:
1. You don’t have to bother with making a crust, which pumpkin pie fans will agree, is not the best part of pumpkin pie.
2. Unlike a shallow pie dish, you can go deep—like, inches deep–with your pie filling in a slow cooker. This slow cooker pumpkin pie recipe (which contains two pie's worth of filling) gives you a pumpkin pie that's 3 inches tall.
3. Should you decide to make this pie recipe at your next Thanksgiving, you can make the pie on your countertop while the holiday bird does its thing in the oven.
There’s very little to this recipe—basically, put everything in the slow cooker on low. After 4 hours, turn it off, and let it cool. You can eat it while it's warm, but at this stage it will be puffed up–like a big cloud of hot pumpkin spice pudding. (While it's very tasty, it doesn't hold its shape well). Instead, give it an hour to cool—if you have time, chill it in the fridge—and it will collapse into a dense, rich pumpkin pie.
(Try topping the pie with homemade whipped cream made in a mason jar!)
There's just one catch of course—no crust. I don't miss it, but if you do, try serving the slow cooker pumpkin pie with shortbread cookies, granola, crumbled ginger snaps or vanilla wafers.
If you have more time, make Pie Dough Crackers: Roll out your favorite pie dough to about 1/8-inch thick. Cut into 1-inch thick strips, turn and cut into 3-inch long crackers. Place on a baking sheet and bake in a 400°F oven until golden and crisp, about 10 minutes. Serve alongside the pie.
For a boozy hit, serve with bourbon whipped cream. Beat 1 cup heavy cream, 1 Tbsp powdered sugar, 1 Tbsp bourbon, and 1 tsp pure vanilla extract until soft billowy peaks form. Dollop onto pie and sprinkle with candied pecans.
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Slow Cooker No-Crust Pumpkin Pie
2 (15 oz) cans or 3 cups pumpkin puree
2 (12 oz) cans evaporated milk
1½ cups brown sugar
1 cup all purpose flour
4 large eggs, beaten
¼ cup unsalted butter, melted
1 Tbsp pumpkin pie spice
1 tsp baking powder
1 tsp pure vanilla extract
½ tsp kosher salt
Whisk together the ingredients in a 6 qt slow cooker. Cover and cook on low until puffed and golden and a knife inserted into the center comes out clean, about 4 hours. Cool to room temperature, about 1 hour. Serve or refrigerate until cold.