Crustless pumpkin pie may soon become one of your favorite easy slow cooker recipes! Topped with marshmallows and a rich chocolate fudge sauce, it’s a make-ahead, gluten free Thanksgiving dessert recipe that will kick traditional pumpkin pie to the curb.
I’ve always been a huge fan of using slow cookers to fix delicious food. I think I use slow cookers a little bit more these days. Why? Well, besides the silly reason, that I’m a (self-labeled) lazy cook, there’s a solid reason…
I use my recipe development skills to create delicious slow cooker recipes and then I let the slow cooker handle the tedious part of cooking them.
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 life is just too flippin’ busy to mess around with that. Can you relate?
And especially during the holidays we just don’t have time. This crustless pumpkin pie that is baked into the slow cooker is SUCH A FANTASTIC SOLUTION.
One of my very favorite ways to use my slow cookers (yes, I do own more than one) is to create make-ahead recipes.
To date, two of the most popular make ahead slow cooker recipes on this site are for my low carb meatloaf and my Italian beef. I’ve noticed you’ve been loving our slow cooker jambalaya recently too – soooo good.
Something tells me that they may soon lose their ranking at the top to this crustless pumpkin pie recipe, though.
After all, Thanksgiving Day is not the time to look for spare room in the oven to bake a dessert. Plus, you can make this dessert up to four days ahead and it’ll still be delicious at serving time.
If you’re not into the pomp and circumstance of adding toasted marshmallows and chocolate ganache to the top of the crustless pumpkin pie, 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.
Other topping options for this delicious gluten free dessert:
- whipped cream
- ice cream
- salted caramel sauce
- graham cracker crumbs (not gluten-free, but delicious – easily can find gluten-free graham crackers these days though!)
Anyway, lurking underneath that marshmallow and chocolate decadence on top is a dish of crustless pumpkin pie that can be eaten with any toppings of your choice, and at any temperature you like it best.
Plain and simple; warm, straight from the slow cooker.
Or with a little flair…
I like to eat mine cold, which is why the toasted marshmallows and chocolate pair so perfectly with it.
Heck, the important thing here is that you and your dinner guests enjoy this crustless pumpkin pie. Oh, and that you have a very happy Thanksgiving, too!
Crustless Pumpkin Pie with Marshmallows (Slow Cooker Recipe)
- 15 ounces pumpkin puree, not pumpkin pie filling
- 12 ounces evaporated milk
- 3/4 cup granulated sugar, (or erythritol for low carb)
- 1/2 cup gluten free baking mix, (normal flour works as well)
- 2 large eggs
- 2 tablespoons unsalted butter, melted
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 2 teaspoons vanilla extract
- whipped cream
- ice cream
- chocolate ganache or 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 pie is golden brown on top, the inside has set and the internal temperature reaches 160°F.
- Slice and serve with the garnishes of your choice, OR
To prepare like the photos in this post:
- Use a spoon to lightly scrape the cooked pudding to the side or scoop it into a bowl.
- 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 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. Alternatively, use oven proof dishes filled with the dessert on a sheet pan under the broiler of your oven for 1-2 minutes. Watch them carefully so that the marshmallows don't burn.
- Allow marshmallows to cool slightly, then drizzle chocolate ganache or fudge sauce over the tops of the marshmallows. Serve immediately.