When the leaves begin to fall, and the air develops a crisp coolness, what’s the first thing that comes to your mind? If you’re like me, a warm and indulgent pumpkin pie is the answer. This quintessential autumnal treat is as comforting as a knitted blanket on a chilly night, but have you ever tried making it in a slow cooker?
As a passionate home cook, I enjoy experimenting with traditional recipes, and this slow cooker pumpkin pie is one of my successful adventures. It’s akin to discovering a secret scenic route on a well-travelled journey – you get the same delicious destination but with a delightful twist. If you’re ready to spice up your fall dessert game, follow me on this culinary journey.
Why Slow Cooker?
Imagine having all the time in the world to infuse your pie with flavors, without having to babysit it in the oven. That’s what slow cookers offer. They provide an even, low-temperature heat source that allows your pumpkin pie to cook slowly, bringing out its rich, creamy texture and flavor.
Furthermore, using a slow cooker reduces the risk of your pie getting burnt or overcooked. It’s a hassle-free, foolproof method even for those who are new to the baking world. Think of it as an invisible kitchen assistant, taking over the hard work while you enjoy the delectable aroma filling your home.
The Magic of Pumpkin
Pumpkin, the star of our recipe, is not just delicious but also packed with health benefits. It’s a powerhouse of vital antioxidants and vitamins. High in fiber and low in calories, it’s excellent for weight loss and digestion. Now, who wouldn’t want a dessert that’s tasty and beneficial for health?
Using fresh pumpkin can enhance the flavor, but canned pumpkin is a convenient alternative. It’s consistent, available year-round, and saves you the trouble of cleaning and prepping. It’s like a trusty steed, ready to carry you towards your destination at a moment’s notice.
Finding the Perfect Spice Blend
What’s a pumpkin pie without its blend of spices? The right combination can transport you to an autumnal wonderland. Traditional pumpkin pie spices include cinnamon, nutmeg, ginger, and cloves. These spices together create a warmth that’s synonymous with the fall season.
While pre-mixed pumpkin pie spice is readily available in stores, making your own blend at home gives you the freedom to tweak the ratios to your liking. After all, isn’t cooking about customizing to your taste buds’ delight?
The Secret Recipe
Now, let’s get down to business. Below you’ll find all the ingredients you’ll need, the step-by-step instructions, as well as the cook and prep times. And because I believe in full transparency, I’ve also included the nutritional information. Ready to cook up some magic?
Ingredients
- 2 cups of pumpkin puree
- 1 can of sweetened condensed milk
- 2 large eggs
- 1 tablespoon of pumpkin pie spice
- 1/2 cup of granulated sugar
- 1/2 teaspoon of salt
- 1 unbaked pie crust
- Whipped cream for topping (Optional)
Instructions
- Grease the slow cooker pot with butter or non-stick cooking spray.
- Roll out the pie crust and fit it into the slow cooker pot.
- In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, sugar, and salt. Stir until well combined.
- Pour the mixture into the pie crust.
- Cook on low for 6-7 hours or until set in the middle.
- Turn off the slow cooker and let the pie cool.
- Serve with a dollop of whipped cream on top, if desired.
Cook and Prep Times
- Prep Time: 15 minutes
- Slow Cooker Time: 6-7 hours
- Total Time: About 7 hours 15 minutes
Nutrition Information
- Calories: 350 per slice
- Carbohydrates: 50g
- Protein: 7g
- Fat: 15g