I’m a fan of my Crock Pot.
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
- Combine all ingredients in a crockpot and cook on low for 2-4 hours, rotating crock to cook evenly.
**Note: I used Crock Pot liners– to make clean up easy. That’s why there’s a bag there.