Slow Cooker Crustless Brown Sugar Pumpkin Pie
33 Comments Nov 04, 2019
Updated Jul 09, 2024
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Easy Slow Cooker Crustless Brown Sugar Pumpkin Pie won’t have you missing the crust. Low sugar and low-fat options included in the recipe.
We’ve made slow cooker pumpkin chili, pumpkin cornbread and I made pumpkin pie playdough for my daughter already this year!
Table of Contents
I’m happy to have this holiday recipe to share with you. If you have followed me for a while you will know I love pumpkin. Pumpkin pie is by far my favorite way to eat pumpkin. Other types of holiday desserts you can make in the Crockpot are Slow Cooker Baked Custard and Slow Cooker Pecan Pie.
How to make Crustless Pumpkin Pie in the Slow Cooker:
Gather these ingredients:
- 15 oz. can Libby’s pumpkin puree (not the can that has seasonings already in it) (OR 2 cups homemade pumpkin puree)
- 12 oz. can evaporated milk
- 2 eggs
- ¾ cup brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- ⅛ tsp. ground cloves
- ¼ tsp. ground cardamom
- ½ tsp. salt
Directions:
- Place everything in a large bowl.
- Whisk until combined. No different than making a regular pumpkin pie.
- Line the slow cooker with foil, making a bowl. Spray the inside of the foil with non-stick spray.
- Pour the pumpkin mixture into the lined slow cooker.
How long do I cook?
- Place the lid on the slow cooker and cook on HIGH for 2.5 hours.
- This is the perfect amount of time for the center to set.
- When the cooking time is done. Remove lid. Take the ceramic insert out of the base and place it on a cooling rack for about 30 minutes.
How do I serve this pie?
- You can scoop out and serve warm with ice cream.
- Chill and serve in classic slices with whipped cream.
Expert Tips and Recipe FAQs
Use white sugar, the same amount as the recipe states for brown. I’ve used Pyure Stevia instead of brown sugar, only use 1/4 cup. Tastes great still!
Yes! Use 4 egg whites instead of 2 whole eggs.
This recipe is very adaptable! Fat-free evaporated milk works just fine in this.
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Slow Cooker Crustless Brown Sugar Pumpkin Pie
Ingredients
- 15 oz. can Libby's pumpkin puree, (not the can that has seasonings already in it)
- 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
Instructions
- 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 chilled completely.
How to Video
Sarah’s Notes
- Use white sugar, the same amount as the recipe states for brown.
- I’ve used Pyure Stevia instead of brown sugar, only use 1/4 cup. Tastes great still!
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
More pumpkin recipes:
- How to Cook Fresh Pumpkin in the Slow Cooker
- Pumpkin Pie Recipe – An oven recipe for pumpkin pie (our favorite!)
- Slow Cooker Pumpkin Chili
- Slow Cooker Pumpkin Spoon Cake
- Slow Cooker Pumpkin Dip
- Slow Cooker Pumpkin Pie
- Slow Cooker Pumpkin Butter
- Slow Cooker Pumpkin Lattes
- Slow Cooker Pumpkin Applesauce
What is the ceramic item is the recipe, my crockpot doesn’t have that nor do I see one to order.
Otherwise this looks great and I am going to try it this weekend.
There are 2 parts of most slow cookers, the glass part (ceramic) where the food goes and then the base (heating element).
Made this last night, using golden monkfruit sweetener instead of brown sugar, and heavy whipping cream instead of evaporated milk (cutting carbs). It tasted really good, but I wish I had known golden sugar wasn’t the same a brown sugar lol.
Also, you may want to add to the instructions that people should fold in the tin foil, so the crockpot can seal properly. I didn’t and mine took almost 4 hours I’m a crockpot rookie and didn’t know this would make a difference.
If I wanted to use sweetened condensed milk, would I need to adjust measurements of other ingredients?
Yes, sorry I can’t give measurements without testing it.
Have you tried this with honey or agave syrup instead of sugar?
Can a 3-quart slow cooker be used to make this recipe? It looks like you used a 6-quart one in the photos.
Hi Marge, if it is round it may take longer to set up and it may burn on the edges. It’s hard to say without testing it, I apologize.
Thank you very much for that information. I should have realized that, given the amount of the ingredients in it. I’m pulling-out my 6 qt. one now to make this! I can’t wait!
I make this every October and November. It’s a great fall recipe! I use the custard in pumpkin parfaits. I use dessert cups and layer crushed spicy ginger snap cookies, the custard, whipped topping, and then another layer. After two layers, I place Saran Wrap on top and store in the fridge. When ready to serve, I add a dollop of whipped cream and dusting of finely crushed ginger cookies. I’ve contemplate on having the parfaits in place of regular pumpkin pie each Thanksgiving, but opt not to do it since I’ve made them so many times over a two month period. I use brown sugar in the recipe and Philadelphia Spiced Wafers. This recipe is a keeper!