It’s creamy, sweet, smooth; delicious warm or cold. The staple dessert of Thanksgiving – yes! You guessed it – pumpkin pie. It’s something I look forward to every year, and sometimes I lose patience and make it in the middle of May. But one of the downsides of making pumpkin pie is that you need to make the crust just so, and pour the batter in perfectly over the top, then keep an eye on it constantly so it doesn’t burn.This is a huge hassle, with so many steps, and so many ways to make mistakes. So I was pondering this problem in my kitchen, trying to think of the easiest and most efficient way to make my favorite dessert. I was standing in my kitchen, looking around aimlessly and then – I had a stroke of genius! Why not make pumpkin pie… in the SLOW COOKER! So, friends, through trial, error, and some good hard thinking, I came through on the other side with the perfect recipe to make heavenly pumpkin pie in your slow cooker.
Yes, You Can Have Your Crust and Eat it Too!
There are a few other Crock Pot pumpkin pie recipes on the Internet – what can I say? Great minds think alike! – but this one is special. Not just in the fact that it is incredibly, insanely delicious, but mine actually has a crust. See, I found that all those other Pumpkin Pie in the Crock Pot recipes apologized for the lack of crust, saying that you just can’t make crust in the slow cooker. Wrong! You don’t have to give up your crust – you can have your perfectly cooked, tender crust and eat it too!
Let’s Get Started: Peek in your Pantry
Do you have nuts in your stockpile which might be expiring soon? Grab ’em! Perhaps you bought extra canned pumpkin for your stockpile, or your cans will soon expire? Grab ’em! This slow cooker recipe not only takes care of old stockpile items, it also perfumes your whole house with the delicious scent of sweet cinnamon and cloves, and you can start it hours before the party guests even arrive for dinner.
What you will need to make your Slow Cooker Pumpkin Pie (with Crust!):
- 1 cup of nut flour (I used almond flour for this recipe, but you can use whatever you prefer.)
- ½ cup of sugar, or xylitol (Xylitol is a healthy substitute for sugar, and it crystallizes just like sugar, which gives my Crunchy Candy Nut Crust its crunch.)
- ½ teaspoon of vanilla powder or liquid (Make sure it’s actually vanilla, not vanillin or castoreum, because they’re both disgusting “substitutes” for vanilla.)
- ½ stick of butter (I’m sorry, but I simply cannot make crust without butter! This recipe is definitely not low calorie.)
- 1/3 cup of almond bits (You can use walnuts, walnuts and almonds, or whatever suits your taste, just chop ’em up coarsely.)
- 1 teaspoon of ground cinnamon
- ¼ teaspoon of salt
- ½ teaspoon of ground ginger
- ¼ teaspoon of ground cloves
- 2 large eggs
- 15 oz (15 oz = 1 cup, ¾ cup, and 2 tablespoons.) of well-cooked, pureed pumpkin (canned or fresh)
- 12 oz (1 ½ cup) of cream or evaporated milk (or substitute ice cream like in Brenda’s awesome pumpkin pie recipe!)
- ¾ cups of granulated sugar or the equivalent using another sweetener
- Preparation Time: 15 minutes
- Cooking time: 6 ½ hours
- Serves: 8 … Unless you’re really hungry, or really love your pie..
Now that you’ve got your ingredients together, let’s get started!