Pumpkin Pie in the Crock Pot |
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Prep Time: 20 Minutes Cook Time: 240 Minutes |
Ready In: 260 Minutes Servings: 8 |
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This is the same as my other pumpkin pie but converted for the crock pot. Ingredients:
1 1/2 cups pumpkin, fresh is best |
3/4 cup honey |
1/2 teaspoon salt |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon ground nutmeg |
1/2 teaspoon ground ginger |
1 1/3 cups rice milk, can use regular also |
1/2 teaspoon ground allspice |
1/2 teaspoon ground cloves |
2 eggs |
4 graham crackers, crushed |
4 tablespoons unsalted butter |
Directions:
1. You have a choice to make: You can put the graham cracker crust on the bottom or the top, I like to put the graham cracker crust on the top.
2. For the crust melt the butter in a pan, remove from heat and mix in graham crackers until all is combined well.
3. If you want the crust on the bottom then place the crust in the crock pot now.
4. In large bowl mix 1 1/2 cups pumpkin, honey, salt, cinnamon, nutmeg, ginger, milk, allspice, cloves and eggs until well blended.
5. Pour into crock pot.
6. If you choose to put the crust on top then cook the pie for 2 hours on low.
7. Now spoon the graham cracker mix on top and cook for 2 more hours on low.
8. If you put the crust on the bottom then cook the pie for 4 hours on low.
9. Pie is done when toothpick inserted in the middle comes out clean.
10. Let cool to room temperature then refridgerate.
11. Enjoy.
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