–1 can of pumpkin puree (15 oz)
–1 can evaporated milk (12 oz–the big can, not the little guy!)
–3/4 cup white sugar
–1/2 cup Bisquick-type mix
–2 eggs
–2 T butter, melted
–1 1/4 tsp cinnamon
–1/2 tsp nutmeg
–1/4 tsp cloves
–1/8 tsp ginger
–2 tsp vanilla extract

Use a 4 quart crockpot (perfect size). If you only have a big one, you can use it, but be aware that the batter will be spread out more and will cook much quicker. If you insert an oven-safe dish into the crock, it will work, but the batter will be quite thick and will take a VERY long time. Plan accordingly.

Spray cooking spray into your crockpot.

Set aside.

In a mixing bowl, combine all of the ingredients, and whisk until fully blended. No need to use a hand or stand mixer, just some elbow-grease.

Pour the batter into the prepared crockpot. Cover and cook on high for 3-4 hours, or on low for about 6. Check your “pie” after 2 hours on high, and 3 hours on low, then check every 30 minutes.

When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.

Let sit in the crockpot until room temperature, then spoon into serving dishes and top with whipped cream.

From CrockPot365

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