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
- 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.