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Slow Cooker Crustless Brown Sugar Pumpkin Pie

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I'm back after a short break. Spilled coffee on my laptop and it died. I also took the time to learn a new video editing program! I hope you enjoy this recipe!

SLOW COOKER CRUSTLESS BROWN SUGAR PUMPKIN PIE

INGREDIENTS:
1 (15-oz.) can Libby's pumpkin puree (not the can that has seasonings already in it)
1 (12-oz.) can evaporated milk
2 eggs
3/4 cup brown sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1/8 tsp. ground cloves
1/4 tsp. ground cardamom
1/2 tsp. salt

SLOW COOKER SIZE:
6-quart

INGREDIENTS:
Line the slow cooker with foil. I use 2 pieces of heavy duty foil and make a bowl at the bottom of the slow cooker, layering each pieces on top of each other.
Mix together all the ingredients together in a medium sized bowl with a whisk until smooth.
Spray the foil in the slow cooker with non-stick spray.
Pour the pumpkin mixture into the foil.
Cover and cook on HIGH for 2.5 hours or until the filling is set, keep the lid on the entire time.
When the cooking time is done. Remove lid. Take the ceramic insert out of the base and place on a cooling rack for about 30 minutes. I like to serve this warm with ice cream. If you want to serve cold, place the insert in the fridge.
Note- it is easier to get the foil with the pie in it out easier when the pie has cooled completely.

PRINTABLE RECIPE: https://www.themagicalslowcooker.com/slow-cooker-crustless-brown-sugar-pumpkin-pie/
PIN FOR LATER: https://www.pinterest.com/pin/322992604518700434/

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