• 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)

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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!



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