Crustless Pumpkin Pie with Marshmallows

Crustless pumpkin pie may soon become one of your favorite easy slow cooker recipes! Topped with marshmallows and a rich chocolate fudge sauce, it’s a make-ahead, gluten free Thanksgiving dessert recipe that will kick traditional pumpkin pie to the curb.


  • 15 ounces pumpkin puree, not pumpkin pie filling
  • 12 ounces evaporated milk
  • 3/4 cup granulated sugar, (or erythritol for low carb)
  • 1/2 cup gluten free baking mix, (normal flour works as well)
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons vanilla extract

Optional Garnishes:

  • marshmallows
  • whipped cream
  • ice cream
  • chocolate ganache or fudge sauce


  • Lightly grease the inside of a 3-quart slow cooker with non-stick cooking spray, butter, or oil.
  • Add all ingredients except for garnishes and whisk to combine.
  • Turn slow cooker on and cook on low power for 4-6 hours, or until pie is golden brown on top, the inside has set and the internal temperature reaches 160°F.
  • Slice and serve with the garnishes of your choice, OR

To prepare like the photos in this post:

  • Use a spoon to lightly scrape the cooked pudding to the side or scoop it into a bowl.
  • Fill dessert glasses or ramekins 3/4 full with pudding. Use the back of a spoon to smooth the tops. Instead of individual serving glasses, you could also spoon entire contents from the slow cooker into a 1 quart serving dish.
  • Arrange marshmallows on top of pudding. Use a kitchen torch to toast the marshmallows until brown. Alternatively, use oven proof dishes filled with the dessert on a sheet pan under the broiler of your oven for 1-2 minutes. Watch them carefully so that the marshmallows don’t burn.
  • Allow marshmallows to cool slightly, then drizzle chocolate ganache or fudge sauce over the tops of the marshmallows. Serve immediately.


Nutritional Information shown is an estimate and does not include any toppings.

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