Slow-Cooker Pumpkin Pie

Autumn is infused with orange tones—from bronze fall foliage to glowing jack-o-lanterns to homemade pumpkin pie. Of course, pies take time, and not everyone can master the fine art of a light, flaky crust. Here’s a super-simple, crustless pumpkin pie recipe that’s custom made for your slow cooker—and the sweet, spicy taste will please even the fussiest pastry chef.

Prep time: 15 minutes
Cook time: high for 3 to 4 hours; low for 6 to 7 hours
Servings: 6

Ingredients:

1 15-oz. can solid-pack pumpkin
1 12-oz. can evaporated milk
¾ c. white sugar
½ c. biscuit mix
2 eggs
2 Tbsp. butter, melted
2 tsp. vanilla extract
2½ tsp. pumpkin pie spice
Whipped topping and ice cream, optional

Directions:

Spray a 4-quart slow cooker with nonstick cooking spray and set aside.

Place pumpkin in a bowl and stir until creamy. Gradually stir in evaporated milk. Add remaining ingredients and mix until blended and smooth. Pour batter into prepared slow cooker. Cover and cook on high for 3 to 4 hours or 6 to 7 hours on low. Check halfway through. Like the traditional version, your crustless pumpkin pie is done when a knife inserted in center comes out clean. Spoon cooled dessert into glasses and top with whipped topping, ice cream or both!