Slow Cooker Pumpkin Pie: Making the Crust
What good is pumpkin pie without a crust? This delicious pie will have a sweet, crusty crust to perfectly suit your pumpkin pie cravings.
First, put your half a stick of *unsalted* butter in the microwave to melt for 30 seconds. (It doesn’t need to be fully liquid – half melted is enough) While your butter is melting, scoop all of the other ingredients into a medium sized bowl. When the butter is done, pour it into the bowl and mix the contents of the bowl thoroughly. The dough will taste almost like a sugar cookie, and it will make a beautifully crunchy, roasted nut crust. Simply dump the dough into the bottom of the crock in your slow cooker, spread it more or less evenly, and turn your cooker on Warm while you make the pie batter!
Slow Cooker Pumpkin Pie: Making the Pie
It may sound silly, but making this pie is easy as pie!
To start out, find a medium-large glass or metal bowl. Measure out your ingredients and dump them into the bowl, and then mix until you have a smooth orange batter. Finally, pour the batter over the top of the crust, put on the lid and turn it on Low! Let the pie cook for 4 hours on Low, then turn it on High for the last 2 ½ hours. That way, you can start this pie at lunchtime, let it cook until 7 and have pumpkin pie ready for eating the next day! Once this Slow Cooker Pumpkin Pie is done, give it an ice bath or cool it off for 2 hours, then put it in the fridge overnight. This pie is delicious with ice cream, whipped cream, or both, and kids and adults alike love it!
Have you ever made pie in the slow cooker?