Crock Pot Pumpkin Pie is unbelievably easy to make. After a little over 3 hours in the crock pot on HIGH, the filling sets up and has plenty of pumpkin flavor along with cinnamon, cloves, ginger, and nutmeg.

 
This recipe is perfect for the holidays. Not only is it easy to make, it frees up valuable oven space and you’ll have the wonderful scent of pumpkin pie filling your house all morning long.
I use a 6-quart crock pot for this recipe and the filling is the perfect height. This Crock Pot Pumpkin Pie recipe uses a refrigerated pie crust to make it quick and easy to prep. You can have everything ready to go in the crock pot in under 10 minutes.

 
To make it easy to remove the pumpkin pie from the slow cooker, a layer of parchment paper is used. Let the pie cool a little while in the slow cooker insert. Remove the insert from the crock pot so it will cool faster. After about 30 minutes, you should be able to remove the whole thing by lifting up on the parchment paper.  

 
Slice it and serve with some whipped cream. You will love the custardy texture that’s full of fall spices!

More Crock Pot Desserts

Crock Pot Butterscotch Apple Crisp
Crock Pot Pecan Pie
Slow Cooker Pumpkin Cake
Slow Cooker Chocolate Peanut Butter Cake

Crock Pot Pumpkin Pie

Crock Pot Pumpkin Pie is unbelievably easy to make. The filling sets up wonderfully and has plenty of pumpkin flavor along with cinnamon, cloves, ginger, and nutmeg.

4 large eggs
1 (15-ounce) ca...