Crock Pot Pumpkin Pie

If you want to add more lacto ovo vegetarian recipes to your collection, Crock Pot Pumpkin Pie might be a recipe you should try. For 91 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One serving contains 288 calories, 6g of protein, and 13g of fat. This recipe serves 8. This recipe is liked by 6 foodies and cooks. Thanksgiving will be even more special with this recipe. A mixture of ground nutmeg, canned pumpkin, ground ginger, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Spicy Southern Kitchen. From preparation to the plate, this recipe takes around 3 hours and 25 minutes. All things considered, we decided this recipe deserves a spoonacular score of 29%. This score is not so awesome. Users who liked this recipe also liked Crock Pot Chicken Pot Pie, Crock Pot Chicken Pot Pie, and Crock-Pot Pumpkin Butter.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 195 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

InstructionsIn a medium bowl, whisk together eggs, pumpkin, half-and-half, brown sugar, cinnamon, ginger, salt, cloves, and nutmeg. Set aside.Unroll pie crust on a piece of parchment paper. Use a rolling pin to roll it out a little longer in one direction (an inch or two) to make it more of an oval shape.Lift parchment paper and place in the bottom of a 6-quart crock pot. Note: You can use a round crock pot. No need to roll the pie dough out.Press and shape the pie dough to fit the bottom of the crock pot. Trim the parchment paper so it only extends a little beyond the dough.Pour batter into pie crust.Cover and cook on HIGH for 3 hours and 15 minutes. Remove lid and remove crock pot insert from crock pot. Let cool 30 minutes and then remove whole pie from crock pot using the edges of the parchment paper to lift it out.Slice and serve with whipped cream. If not serving right away, refrigerate.

 

Step by step:

1. In a medium bowl, whisk together eggs, pumpkin, half-and-half, brown sugar, cinnamon, ginger, salt, cloves, and nutmeg. Set aside.Unroll pie crust on a piece of parchment paper. Use a rolling pin to roll it out a little longer in one direction (an inch or two) to make it more of an oval shape.Lift parchment paper and place in the bottom of a 6-quart crock pot. Note: You can use a round crock pot. No need to roll the pie dough out.Press and shape the pie dough to fit the bottom of the crock pot. Trim the parchment paper so it only extends a little beyond the dough.

2. Pour batter into pie crust.Cover and cook on HIGH for 3 hours and 15 minutes.

3. Remove lid and remove crock pot insert from crock pot.

4. Let cool 30 minutes and then remove whole pie from crock pot using the edges of the parchment paper to lift it out.Slice and serve with whipped cream. If not serving right away, refrigerate.

Nutrition Information:

covered percent of daily need