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Crustless Pumpkin Pie

Slow Cooker Crustless Pumpkin Pie

  • Cooking Time:

    6–7 hours
  • Servings:



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)

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!



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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