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:

4 large eggs

1 (15-ounce) can pumpkin or 1 3/4 cups pumpkin

1 1/2 cups half-and-half

3/4 cup packed light brown sugar

1 1/4 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1 refrigerated pie crust

whipped cream for serving

Equipment:

baking paper

rolling pin

slow cooker

whisk

bowl

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:

Quickview
305k Calories
6g Protein
14g Total Fat
38g Carbs
5% Health Score
Limit These
Calories
305k
15%

Fat
14g
23%

  Saturated Fat
6g
42%

Carbohydrates
38g
13%

  Sugar
22g
25%

Cholesterol
114mg
38%

Sodium
295mg
13%

Get Enough Of These
Protein
6g
13%

Vitamin A
8610IU
172%

Manganese
0.37mg
19%

Selenium
10µg
15%

Vitamin B2
0.25mg
15%

Phosphorus
133mg
13%

Iron
2mg
11%

Calcium
106mg
11%

Vitamin K
11µg
11%

Fiber
2g
9%

Folate
34µg
9%

Vitamin B5
0.86mg
9%

Potassium
265mg
8%

Vitamin E
1mg
8%

Vitamin B1
0.1mg
7%

Magnesium
26mg
7%

Vitamin B12
0.39µg
6%

Vitamin B6
0.11mg
6%

Copper
0.11mg
5%

Zinc
0.79mg
5%

Vitamin B3
0.88mg
4%

Vitamin D
0.61µg
4%

Vitamin C
2mg
3%

covered percent of daily need
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