Slow Cooker Crustless Brown Sugar Pumpkin Pie


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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!

crustless pumpkin pie cooked in the slow cooker with ice cream on top.

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 Baked Custard and 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
brown sugar, nutmeg, cloves, cinnamon, cardamom, canned pumpkin and eggs.

Directions:

  • Place everything in a large bowl.
  • Whisk until combined. No different than making a regular pumpkin pie.
pumpkin pie filling in a pink bowl with a pink whisk in it.
  • 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.
uncooked pumpkin pie filling in the slow cooker (lined with foil).

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.
cooked pumpkin pie in the slow cooker with 3 scoops of ice cream on top.

Expert Tips and Recipe FAQs

Can I use a different sweetener instead of brown sugar?

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!

Can I use egg whites instead of whole eggs?

Yes! Use 4 egg whites instead of 2 whole eggs.

Can I use fat-free evaporated milk?

This recipe is very adaptable! Fat-free evaporated milk works just fine in this.

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slow cooker lined with foil. Pumpkin pie with ice cream on top in it.

Slow Cooker Crustless Brown Sugar Pumpkin Pie

4.86 from 7 votes
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 8 servings
Pumpkin pie without crust and made in the slow cooker!

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.

Video

Notes

Can I use a different sweetener instead of brown sugar?
  • 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!
Can I use egg whites instead of egg yolks?
Yes! Use 4 egg whites instead of 2 whole eggs.
Can I use fat-free evaporated milk?
This recipe is very adaptable! Fat-free evaporated milk works just fine in this.
 

Nutrition

Calories: 175kcal | Carbohydrates: 30g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 189mg | Potassium: 281mg | Fiber: 2g | Sugar: 26g | Vitamin A: 8434IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 1mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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33 Comments

  1. Cyntha says:

    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.

    1. Sarah Olson says:

      There are 2 parts of most slow cookers, the glass part (ceramic) where the food goes and then the base (heating element).

  2. Jen says:

    4 stars
    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.

  3. Joni says:

    If I wanted to use sweetened condensed milk, would I need to adjust measurements of other ingredients?

    1. Sarah Olson says:

      Yes, sorry I can’t give measurements without testing it.

  4. Lori says:

    Have you tried this with honey or agave syrup instead of sugar?

  5. Marge says:

    5 stars
    Can a 3-quart slow cooker be used to make this recipe? It looks like you used a 6-quart one in the photos.

    1. Sarah Olson says:

      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.

      1. Marge says:

        5 stars
        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!

  6. Melanie Jones says:

    5 stars
    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!