• 2 c. pumpkin, solid packed (or fresh baked pumpkin)
  • 1 1/2 c. milk (or soy milk)
  • 3/4 c. sugar
  • 1/2 c. flour
  • 1 tsp. baking powder
  • 2 eggs, beaten
  • 2 T. vegetable oil
  • 2 1/2 tsp. pumpkin pie spice
  • 1 T. dark rum
  • Topped with: Whipped topping or ice cream (optional)

Pin It


I love Pumpkin Pie so naturally I had to figure out how to make it in a slow cooker! This “pie” is easy and a great way to save that precious oven space on Thanksgiving day.

  1. Mix the first nine ingredients together in a large bowl.
  2. Coat a slow cooker with non-stick spray or use a slow cooker liner.
  3. Transfer ingredients to the slow cooker.
  4. Cover. Cook on Low for 6 to 7 hours.
  5. Let cool before serving.

Optional: Serve with whipped topping or ice cream.

Note: I have reduced the sugar to 1/2 cup, and it changes the nutritional fact to only 17 grams of sugar.

Happy Crocking!

For over 400 more slow cooking recipes, click here to get my eBook!

XOXO,

Jenn

Share and Enjoy:
  • Print
  • Google Bookmarks
  • Twitter
  • Facebook
  • Digg
  • StumbleUpon
  • del.icio.us
  • Yahoo! Buzz
  • Add to favorites