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.