Crustless Crockpot Pumpkin Pie

  

Ingredients for pie: 

Pumpkin puree - 15 oz. (can be from can) 

Evaporated milk - 1 (12 oz.) can 

Brown sugar - 3/4 cup 

All-Purpose flour - 1/2 cup 

Salt - 1/2 tsp. 

Baking powder - 1/2 tsp. 

Eggs - 2 (beaten) 

Salted butter - 2 tbsp. (melted and cooled) 

Pumpkin spice - 2 tsp. 

Vanilla Extract - 2 tsp.

Method of preparing the pie:  

Place all the ingredients in one big bowl and whisk them all together. 

 

Grease the inside of the slow cooker. 

 

Pour the mixture in the slow cooker and cook on low for 2 hours or more (until the center is cooked). 

 

While cooking, rotate the cooker every 30 minutes to ensure even cooking. 

 

Serve your fresh pumpkin pie sliced, alongside some whipped cream and pie crust "crackers" (sliced and baked pie crust).

Note- for Pumpkin puree recipe kindly view my next post. Thanks

 

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

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