I’ve always been a huge fan of using slow cookers to fix delicious food, and my three years of culinary training hasn’t thwarted my use of them one iota. I use my recipe development skills to create a delicious slow cooker recipe and then let the slow cooker handle the tedious part of cooking of it.
That’s the part that would normally have me slaving over a stove top or peeking into an oven window, and there are times when my life is just too flippin’ busy to mess around with that.
One of my very favorite ways to use my slow cookers (yes, I own more than one) is to create make-ahead recipes. To date, one of the most popular make ahead slow cooker recipes on It’s Yummi is for Italian beef. Something tells me that it may soon lose its ranking at the top to this crustless pumpkin pie pudding.
Thanksgiving Day is certainly not the time to be looking for spare room in the oven to bake a dessert, am I right?!
You can make this dessert up to four days ahead of time and it will be perfectly delicious when it’s time to serve it. If you’re not into the pomp and circumstance of adding toasted marshmallows and chocolate fudge sauce to the top of the pudding, you certainly don’t have to. I’m merely here to offer you a delicious slow cooker recipe, and I’m definitely not here to judge your lack of marshmallow love.
Uunmarshmallowiness. Yes, that’s the word I was looking for. Of course it’s a real word… No, you don’t need to look it up.
Anyway, lurking underneath that marshmallow and chocolate decadence on top is a dish of crustless pumpkin pie that can be eaten at any temperature you like it best. I like mine served cold, which is why the toasted marshmallows and chocolate pair so perfectly with it. Other great topping options: Freshly whipped cream, some vanilla bean ice cream, or even some crushed graham crackers.
Heck, the important thing here is that you and your dinner guests enjoy this crustless pumpkin pie. Oh, and I hope that you have a very happy Thanksgiving, too!
Crustless Pumpkin Pie Recipe
- 1 Pumpkin Not pumpkin pie filling
- 12 Evaporated Milk
- 0.75 Granulated Sugar 5.5 ounces
- 0.5 Dry Baking Mix Such as Bisquick (see notes for gluten free option)
- 2 Egg
- 2 Unsalted Butter Melted, 1 ounce
- 2 Pumpkin Pie Spice
- 0.5 Ground Cinnamon
- 2 Pure Vanilla Extract
- Whipped Cream
- Ice Cream
- Chocolate 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 pudding is golden brown on top, the inside has set and the internal temperature reaches 160°F.
- To prepare like the photos in this post:
- Use a spoon to lightly scrape the fully cooked portion of the pudding to the side (or scoop it into a bowl for eating later!). 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 of pudding 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 (or place the dishes on a sheet pan under the broiler of your oven for 1-2 minutes, but watch them carefully so that they don’t burn.
- Allow marshmallows to cool slightly, then drizzle chocolate fudge sauce over the tops of the marshmallows. Serve immediately.