Pumpkin Pie In The Crock Pot Food

CROCK POT PUMPKIN PIE PUDDING

Steps:

• In a large bowl mix together the first eight ingredients.
• Transfer to crock pot coated with Pam.
• Cover and cook on low 6-7 hours.
• Serve in bowls with whip cream, if desired.

PUMPKIN PIE IN THE CROCK POT

Steps:

• 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.
• For the crust melt the butter in a pan, remove from heat and mix in graham crackers until all is combined well.
• If you want the crust on the bottom then place the crust in the crock pot now.
• In large bowl mix 1 1/2 cups pumpkin, honey, salt, cinnamon, nutmeg, ginger, milk, allspice, cloves and eggs until well blended.
• Pour into crock pot.
• If you choose to put the crust on top then cook the pie for 2 hours on low.
• Now spoon the graham cracker mix on top and cook for 2 more hours on low.
• If you put the crust on the bottom then cook the pie for 4 hours on low.
• Pie is done when toothpick inserted in the middle comes out clean.
• Let cool to room temperature then refridgerate.
• Enjoy.

PUMPKIN PUREE IN THE CROCK-POT

Steps:

• Wash the pumpkin. Remove the stem if it has one. Cut the pumpkin in half and scoop out the seeds and pulp. I like to use an ice cream scoop or a melon baller for getting the stringy pulp out.
• Cut pumpkin into pieces, place in slow cooker and cook on low for 4-6 hours or until skin is soft and easy to piece with a fork.
• Puree in a blender or food processor. At this step you MAY need one tablespoon of water if doing it in the blender, but I don't recommend watering it down (this could make your pies watery), just do smaller batches if it sticks in your blender.
• Freeze or use within one week for pies, breads, cookies or your favorite pumpkin recipe.
• Note: I leave the skin on and puree it with the flesh. I remove any blemishes or dirty parts on the skin before cooking. It adds nutrients, a lovely color and does not alter the taste as far as I can tell.
• Note: Size and number of pumpkins will depend the size of your slow cooker. The smaller the pumpkin the sweeter it will be, I like to use the small pie pumpkins (they are about 6 inches) and I can fit two in my 5 qt crock. I get about 3 cups of puree from one small pie pumpkin.

CROCK POT NUTTY PUMPKIN-PIE PUDDING

Steps:

• Lightly coat a 3-1/2 to 4 quart crockpot with cooking spray. In the prepared cooker, stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared crockpot.
• In a medium bowl stir together cake mix, nuts, and remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture already in the crockpot. Drizzle melted butter over cake mix mixture.
• Cover and cook on HI heat (ONLY) for 2-1/2 hours. Turn off cooker, and if possible, remove liner from cooker. Let stand, uncovered, for 30 minutes.
• To serve: Spoon warm pudding into bowls. If desired, top individual servings with dessert topping.

CROCK POT PUMPKIN DUMP CAKE

Steps:

• In a bowl, mix pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt.
• Add to the bottom of a 6 quart slow cooker and spread evenly.
• Evenly sprinkle dry yellow cake mix to the top of the pumpkin mixture.
• Add melted butter evenly over the top of the dry cake mix.
• Sprinkle top with chopped pecans if using.
• Cover and cook on HIGH for 2 hours.