CrockPot Pumpkin Pudding (crustless pumpkin pie)
Day 332.
Happy Thanksgiving! I hope you have a wonderful day full of warm memories and lots of love.
If you are in need of some last-minute crockpot holiday food ideas, here's the list.
This year we're going to have:
- cornbread stuffing
- sweet and sour caramelized onions
- candied sweet potatoes (I'll update the picture and recipe for this, too, after we eat)
- mashed potatoes with cream cheese and sour cream
- homemade cranberry sauce
- mulled wine
- this pumpkin pudding
- oh! and an oven-roasted turkey.
I wasn't planning on doing any more Thanksgiving-y dishes; my mother-in-law is bringing store-bought pies and ice cream. My kids aren't huge pie eaters, and have never shown any interest in pumpkin pie. Like, EVER.
But my seven-year-old convinced me last night that it's the crust of the pie that she doesn't like, but she likes the filling. And then her younger sister decided to say the exact same thing.
Crustless pie? That's easy. I can do that. This is much better than my original plan, which was to open a can of pumpkin pie filling and hand them each a spoon.
The Ingredients.
-
1 can of pumpkin puree (15 oz)
-
1 can evaporated milk (12 oz--the big can, not the little guy!)
-
3/4 cup white sugar
-
1/2 cup Bisquick-type mix (I used Pamela's Baking Mix)
-
2 eggs
-
2 tablespoons butter, melted
-
1 1/4 teaspoons cinnamon
-
1/2 teaspoon nutmeg
-
1/4 teaspoon cloves
-
1/8 teaspoon ginger
-
2 teaspoons vanilla extract
The Directions.
I used a 4 quart crockpot and it was the perfect size.
Spray cooking spray into your crockpot.
Set aside.
In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.
Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes.
When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.
Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.
The Verdict.
Perfect. It tastes fantastic, is gluten-free, and was terribly easy to do. We'll be making this again, and I'm happy to have it to serve today.
yay!
I'm off to peel potatoes. For hours.
serenity now!
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Crustless Pumpkin Pie
Yield: 6Prep time: 1 HourCook time: 6 HourTotal time: 7 HourHow to make a crustless pumpkin pie in the crockpot slow cooker. Low carb, gluten free, and and super easy and delicious!Ingredients
- 1 can of pumpkin puree (15 oz)
- 1 can evaporated milk (12 oz--the big can, not the little guy!)
- 3/4 cup white sugar
- 1/2 cup Bisquick-type mix
- 2 eggs
- 2 tablespoons butter, melted
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon ginger
- 2 teaspoons vanilla extract
Instructions
- I used a 4 quart crockpot and it was the perfect size.
- Spray cooking spray into your crockpot.
- Set aside.
- In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.
- Pour the batter into the prepared crockpot.
- Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes.
- When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.
- Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.
Thanksgiving Slow Cooker
32 included recipes, a Thanksgiving Timeline Cheatsheet, a 30-Minute “Company’s Coming” Cleaning Guide
Get my ebook!
Crustless Pumpkin Pie
Yield: 6
Prep time: 1 HourCook time: 6 HourTotal time: 7 Hour
How to make a crustless pumpkin pie in the crockpot slow cooker. Low carb, gluten free, and and super easy and delicious!
Ingredients
- 1 can of pumpkin puree (15 oz)
- 1 can evaporated milk (12 oz--the big can, not the little guy!)
- 3/4 cup white sugar
- 1/2 cup Bisquick-type mix
- 2 eggs
- 2 tablespoons butter, melted
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon ginger
- 2 teaspoons vanilla extract
Instructions
- I used a 4 quart crockpot and it was the perfect size.
- Spray cooking spray into your crockpot.
- Set aside.
- In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.
- Pour the batter into the prepared crockpot.
- Cover and cook on high for 3-4 hours, or on low for about 6. Check your "pie" after 2 hours on high, and 3 hours on low, then check every 30 minutes.
- When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.
- Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.
Happy Thanksgiving!! I love the blog and we are thankful to you for all the new recipes that will grace our dinner table tonight!!
ReplyDeleteHi Angie! Happy Thanksgiving right back to you. I'm trying to figure out how to put everything on without blowing a fuse. huh. I think the onions and the stuffing is getting cooked in the garage.
ReplyDeletexoxo
steph
Happy Thanksgiving! I hope you and your family have a wonderful holiday!
ReplyDeleteThis looks great and I can't wait to surprise my husband with it! *yaay!*
I am reading this ON thanksgiving morning and hoping I have a can of pumpkin in my pantry...I hate the crust too and it always seems like such a waste to leave it. I can't wait to make this ---- now I'm looking forward to all the turkey leftover crock pot recipes!
ReplyDeleteHappy Thanksgiving!
I agree, crust is a waste of stomach space.
ReplyDeleteThank you for all the wonderful recipes! Happy ThanksGiving! :)
ReplyDeleteHave a wonderful Thanksgiving! I have stuffing in my crockpot right now: that which didn't fit in the turkey itself. The house smells wonderful.
ReplyDeleteHappy Thanksgiving!
ReplyDeleteThis sounds like another delightful recipe! I am going to have to try it!
We have tried a honey rosemary chicken recipe in the crock pot if you would like the recipe, it was really good!
I guess I just need to admit that I am in the vast minority in my pumpkin loathing. Enjoy yours. =) have a great day!
ReplyDeleteStephanie, I love the idea of a crustless pumpkin pie. How important is the baking mix? If it is real important I can make some. If not, you might say just add flour. ??? I share your love of crock pots.
DeleteCarol
that looks so yummy!! i just made a crustless pumpkin pie last night actually. i haven't tried it yet, but it looks amazing.
ReplyDeletehave a great thanksgiving!!! i bet your house smells insanely good!
Love this blog-- super fun! Have a great T-day! and Thanks for sharing the wisdom :o)
ReplyDeleteHi. I just discovered you today. I wish I had found your site yesterday because this recipe sounds great and I have everything I need except the can of milk (but I only have one crockpot and I'm using it right now to cook a turkey breast--my first try cooking one in the slow cooker). I'll try the pumpkin pudding soon. I've already seen lots of recipes I'd like to try and I've only been looking at your site for 15 minutes--and I don't even cook anymore! (lucky me--DH does all the cooking). Congratulations on a great blog!
ReplyDeleteThis looks great, but too late to make it this year. But who says you can't have pumpkin pie all year round!
ReplyDeleteHappy Thanksgiving!
I am thankful for you and your recipes. My first turkey breast and I miss the dark meat. I have allergic contact dermatitus to raw carrots and celery and their families. I just recently learned I can eat them cooked. So after I fixed them yesterday, I left the vinyl gloves on while I got the turkey ready. I wonder if that would make it easier for you to peel your fowl? - Margaret
ReplyDeleteJust wanted to let you know how much I love your blog! My younger DD made this pumpkin pudding today for our Thanksgiving Dinner and it was super easy and super-delish! Thanks for all of your hard work!
ReplyDeleteI used a total of 4 crockpots, my set up time was done last night by 10pm and I was first in line for food. I told them to clean up...I was done, drinking coffee and looking at ads by 4pm and at the store at 6pm to start Christmas shopping. Yeah! Next year do a year of casseroles :)
ReplyDeleteYour girls sound like me and my sister when we were younger. I will actually eat crust now while Michelle still scrapes the pumpkin off the crust.
ReplyDeleteI hope you have a Happy Thanksgiving! I really enjoy your site and love new recipes, especially for the crock pot!!! Keep up the great work!
ReplyDeleteI made this last week and didn't have any pumpkin pie spices (other than cinnamon) so I just put a little chai tea mix in there and it was gooooood! I may not bother with pumpkin pie spice ever!
ReplyDeleteI tried to make your stuffing but I accidentally burned the bread. I ran to the store to buy bread crumbs to cut down on time and they were out. I ended up buying a box stuffing and mixed it with the celery, onion and apple I had already chopped and mixed with the rest of the ingredients and it was SO good.
ReplyDeleteMashed potatoes rocked in the crock pot!
Yeah for crock pot holiday meals! It was so great to have a free stove for when others came over to prepare their items!
See...I guess I'm just the weirdo who loves crust... I might do the crustless Pumpkin Pies if I had shortbread cookies or something crusty with it... I used my crockpot for mashed potatoes! Well, it was more to keep them hot I guess, but it kept me from freaking out because I finished the potatoes WAY before the turkey was done (I did a pre-Thanksgiving dinner since my in-laws decided to veto Turkey this year! Thanks for all your tips!
ReplyDeleteHappy three days after Thanksgiving by the time you probably read this!
ReplyDeleteI made your sweet and sour pearl onions, substituting sweetened dried cranberries for the raisins in honor of the holiday festivities -- boy were they ever a big hit! My hands still smell like onion three days later from all the peeling (and yes, I've tried the stainless steel sink bit several times each day -- helps a lot...for a while. I'm sure time will resolve the rest.
Thanks so much, on behalf of all your other mostly-silent readers, for the contributions you surely made to countless holiday feasts this year!
This sounds delish! Thanks for posting it. It's now on my agenda for this week. :) I hope your Thanksgiving was wonderful!
ReplyDeleteKimberly
I made this last night and it was WONDERFUL. Loved it!!! We are allergic to regular milk so I made it with Silk Soy and no problem at all. I will definitely make this again and again. It was like eating a very wonderful pudding. But it did taste just like pumpkin pie without the crust. Thank you!!
ReplyDeleteI just tried this out and it came out great! Thanks for sharing your crockpot experiences, very motivating. :)
ReplyDeleteDo you think Almond Milk would work in place of evap milk? I am soy and milk protein intolerant as well as probably gluten (i know, fun for me ;)
ReplyDeleteThanks for your blog!
Hi Mary,
ReplyDeleteI just don't know. I don't know enough about almond milk to know how it behaves. Do you usually use it as a substitute for evaporated milk?
I just ran a google search for "substitute for evaporated milk) and on the godairyfree.org website they recommend using coconut cream as a substitute.
good luck, and I'm sorry to not have been more help.
xoxo steph
Mary! I just found Jill's comment up above. She wrote:
ReplyDelete"We are allergic to regular milk so I made it with Silk Soy and no problem at all. I will definitely make this again and again. It was like eating a very wonderful pudding. But it did taste just like pumpkin pie without the crust. Thank you!!"
YAY!!
xoxo steph
Chiming in excessively late with a question: would a bit of flour substitute for the Bisquik-type stuff, do you think? I don't normally have the mix on hand and don't like buying a big ol' box of something for one recipe.
ReplyDeleteHi Teresa,
ReplyDeleteyou're not late, I plan on making this again this week!
I think plain all-purpose will work just fine, but I'd add a bit of baking soda and baking powder to give it a bit of an oomph and lift. Maybe a 1/8 or 1/4 tsp of each? There isn't much flour in here, and you're right, it'd be silly to go out and get a box if you don't keep it in the house normally.
oxxo steph
This sounds great but how is Bisquick gluten-free?
ReplyDeleteHi Lynn, it's not!! I used Pamela's gluten free baking mix.
ReplyDelete--steph
Just had to tell you that I made this today and it came out so wonderfully! We really enjoyed!
ReplyDeleteI doubled this so there would be sure to be plenty of leftovers! Super yummy! This will definitely become a regular treat for us and at Thanksgiving too!
ReplyDeleteActually, there is a gluten-free Bisquick, I just found it at our ShopRite! I made this today and it's absolutely amazing!
ReplyDeletei made this also... its pretty darn good...but a day later, its better. my kids thank you, a lot...
ReplyDeleteLate comment. We make "Pumpkin Custard". For the same reason in our house. It's just the recipe off the Libby's pumpkin label with half the sugar baked in a casserole dish. I call it custard since it has eggs. I going to try it in he slow- cooker next, no having to heat up the oven for one small dish.
ReplyDeleteI've spent the last couple of weeks reading all the posts and recipes I missed back when you started this, been a fun ride! You've given me so much inspirations and lots of ideas on how to use my crock pot for more than just what I usually use it for -- tomato sauces, chili, and stews.
ReplyDeleteNever imagined I could bake anything or do even half of what you've accomplished in your year (+) of slow cooking.
Just wanted to thank you for leaving your blog up and all the recipes and comments. So far I've only made one thing, this pumpkin pudding, I made it more pie like than pudding-like but I would never have even tried had I not found you and read about your slow cooking experiences.
Have to say, the crock pot pumpkin pie/pudding came out *amazing*, and when it's warmed up slightly (the leftovers), it's just heaven in a bowl. Seriously. I'd never say that about pumpkin pie.
Thanks again for inspiring us to utilize something most of us already have, in new and ingenious ways. I hope you keep posting! I've enjoyed this quite a bit :)