Featured Kitchen

Crock Pot: Pumpkin Pie

Written by Jen Sill

 I’m a fan of my Crock Pot.

I’ve made Pumpkin Bread, Chicken n Dumplins, Pot Roast and dozens more.  

This is so awesome.  I’m pretty sure I’m making this for Thanksgiving.  I’m excited that it doesn’t take ANY oven room.  Just a corner with a plug in and my crock.

I made it for a party.  At the end of the table, I set out crushed walnuts, pecans, brown sugar, whipped cream and cinnamon.  

This is also made without crust.  So I used a ‘lazy’ version of a family recipe for crust ‘dipping sticks’.

The sticks were just a refrigerated pie crust sliced up, brushed with butter and sprinkled with cinnamon and sugar.  Then I baked them at 350 until they were crispy (15 minutes)

The pie recipe is from one of my new favorite sites: Recipes that Crock.

 Crock Pot Pumpkin Pie

  • 15 oz Pumpkin
  • 12 oz Evaporated Milk
  • 3/4 Cup Brown Sugar
  • 1/2 Cup All Purpose Flour
  • 1/4 t Salt
  • 1/2 t Baking Powder
  • 2 Eggs- Beaten
  • 2 T Butter- Melted
  • 2 t Pumpkin Spice
  1. Combine all ingredients in a crockpot and cook on low for 2-4 hours, rotating crock to cook evenly.

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**Note:  I used Crock Pot liners– to make clean up easy.  That’s why there’s a bag there.  

 

About the author

Jen Sill

For nearly 15 years Jennifer spent her time clawing her way up the chain as a television producer and newsroom manager. She’s helped create and produce newscasts and talkshows. Just as she was realizing some of her professional goals, she decided to give it all up for a family. Although Jennifer has lived in Miami and L.A., she has always called Nebraska home. She always knew she wanted to raise her children in the Midwest.
Jennifer is now trying to find her way in a new world. She may be frenzied and frazzled sometimes, but she would not give up being a mom to her almost four year old and her almost two year old for anything.