Pumpkin pie in a slow cooker
Votes: 1
Time: 4 hours 15 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Pumpkin pie in a slow cooker - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 850 gr. pumpkin puree
- 1/2 cup sugar
- 2 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 packs (220 g each) of pie baking mix
- 110 g melted unsalted butter
- 1/2 cup crushed pecans
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Cooking spray
- Additional equipment: 6 liter multicooker.
We recommend
Recipes with similar ingredients: pumpkin puree, pumpkin pie spice, cake mix, pecans, powdered sugar, cream
Cooking the dish according to the recipe:
- Spray the slow cooker with cooking spray.
Combine pumpkin puree, pumpkin pie spice, sugar, and salt and place in a slow cooker. Top with the dry baking mix, drizzle with butter, and sprinkle with pecans.
Close the slow cooker and cook on low for 4-4 hours 30 minutes, until the edges of the pie are crispy. - Meanwhile, using a hand mixer, beat the cream with the powdered sugar until soft peaks form. Serve the pie warm, garnished with whipped cream.
Categories:
Similar recipes
