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
Hello,
My husband has lately had to limit his dairy. Have you ever tried this with almond or soy milk? Do you think it would work?
I think that should work fine. I’m sure many people have to substitute for that.
I no longer use aluminum foil in cooking or baking. Can I omit the foil and spray the bottom of the slow cooker liner for this crustless pumpkin pie?
Yes! that will work perfectly.
I was thinking that I would use a slow cooker bag instead of the foil, then spray it. Easier to lift out to serve, place on a platter.
Yes, that would work good. I would chill it before lifting it out.
I planned to make this then unexpectedly needed my slow cooker for something else so I just poured it into a stoneware pie pan and baked at 325 for an hour instead. It wasn’t quite set in the center when I took it out but I knew it would continue to cook it as it cooled and it did. We served it with homemade cinnamon ice cream and whipped cream, yum! …I think I will forever miss real, old fashioned pie crust, lol, but this was a great substitute now that I can’t have gluten anymore. Thanks for the recipe!
So great to hear! Thank you for the oven temp and time too!
Can I double this or triple it
I don’t think the center will set.
Hi! This looks awesome & I love that it doesn’t need the crust. Is there a reason that it can’t be cooked directly in the insert without using foil to line the crock pot insert? Otherwise I’m assuming the foil can’t be peeled away & it has to be served in the foil.
It does not need to be made in foil! I’ve done this without foil and it does fine.
Hi, this looks great! But I have a question: The recipe says to line the bottom of the slow cooker insert with the foil, then pour in the mix… but the video makes it look like the foil and mix are at the top of cooker, and I’m wondering how you hold them up there… and is there water in the cooker below it so it doesn’t burn itself up…?
Nope, the foil is at the very bottom, no water. It won’t burn, it’s very moist.
OK, thanks! It just looks like it’s at the top, I guess…
Sarah,
Made this reipe today and it is so good. I did make two subsitution…Fat Free Half & Half and Brown Sugar that has less sugar. With that said, my hubby who is as big of a sweet lover as I am, tasted it and had no idea I altered the sugar content. Left one layer of foil, put in a tupperware and it is in the frig. You created a desert that is healthier without the crust. Love it!!!
Thank you for letting me know. I will have to try that, less sugar and fat sounds great!
Hi I am wondering if you can substitute the condensed milk with something else I can’t have sfructose corn syrup Ty
I would use heavy cream in it’s place
Yum Yum Yum! Looks delicious!
Hi! I am wondering if you could use a glass or metal pie pan inside the slow cooker to hold all this wonderful pumpkin. Thoughts??
Hi, I have been using smaller ceramic bowls/ramekins for smaller portions in the slow cooker with no problem so far. I’m trying this recipe next! (I just fill the bottom of crockpot with water to keep even heating of bowls)
Good luck
Kimmee, I love your idea…do you use the 6 qt. oblong slow cooker? That’s what I use when I’m cooking up slow cooker recipes. Did you have to adjust the cooking time?