Crock Pot Pumpkin Pie: A Delightful Fall Dessert
Crock Pot Pumpkin Pie: A Delightful Fall Dessert is a practical, flavor-forward crock pot pumpkin pie recipe with clear ingredients and step-by-step instructions. Equipment: 6-quart slow cooker.
Equipment
- large pot
- mixing bowl
- whisk
Ingredients
- 15 ounces pumpkin puree
- 12 ounces evaporated milk
- 3 /4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 tablespoon pumpkin pie spice
- 1 /2 cup Bisquick mix
Instructions
- Spray a 6-quart slow cooker with vegetable oil spray.
- In a large bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, melted butter, pumpkin pie spice, and Bisquick mix until smooth and well combined.
- Pour the mixture into the slow cooker.
- Place a clean kitchen towel over the top of the slow cooker (under the lid) to absorb moisture.
- Cover and cook on low setting for 6 hours.
Notes
Do not leave the pudding at room temperature for longer than 2 hours. If left out, discard and prepare a new batch.