Ingredients

The following ingredients have 4 Servings
  • 4 large eggs
  • 1 (15-ounce) can pumpkin or 1 3/4 cups pumpkin
  • 1 1/2 cups half-and-half
  • 3/4 cup packed light brown sugar
  • 1 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1 refrigerated pie crust
  • whipped cream for serving

Instruction

  • In a medium bowl, whisk together eggs, pumpkin, half-and-half, brown sugar, cinnamon, ginger, salt, cloves, and nutmeg. Set aside.
  • Unroll pie crust on a piece of parchment paper. Use a rolling pin to roll it out a little longer in one direction (an inch or two) to make it more of an oval shape.
  • Lift parchment paper and place in the bottom of a 6-quart crock pot. Note: You can use a round crock pot. No need to roll the pie dough out.
  • Press and shape the pie dough to fit the bottom of the crock pot. Trim the parchment paper so it only extends a little beyond the dough.
  • Pour batter into pie crust.
  • Cover and cook on HIGH for 3 hours and 15 minutes. Remove lid and remove crock pot insert from crock pot. Let cool 30 minutes and then remove whole pie from crock pot using the edges of the parchment paper to lift it out.
  • Slice and serve with whipped cream. If not serving right away, refrigerate.