This crustless pumpkin pie is made with freshly cooked pumpkin and cream cheese, and just enough mixed spiced to create a gorgeous warmth in every bite. Plus, it’s baked in your slow cooker to make life easier.
Looking for more slow cooker desserts?
Ingredients
Method
Remove cream cheese and butter from fridge to soften.
Peel pumpkin; chop coarsely. Transfer to a microwave-safe bowl; cover with two layers of plastic wrap. Microwave for 10 minutes or until pumpkin is soft. Drain on paper towel.
Meanwhile, preheat slow cooker on HIGH.
Grease and line base and side of a 20cm (8in) springform cake pan with baking paper. Cut a 1 metre (39in) long piece of foil. Wrap foil around outside of pan, joining ends together on top to make a ‘handle’ so it looks like a basket, to assist with removing pan from the slow cooker. Place pan inside slow cooker.
Beat half the softened cream cheese, 1 cup of the sugar and 1 teaspoon of the mixed spice in a bowl with an electric mixer until well combined and smooth. Add one egg at a time, beating well after each addition. Process pumpkin in a food processor until very smooth. Add pumpkin to cream cheese mixture; whisk to combine well.
Pour mixture into lined pan; place in slow cooker. Cover slow cooker insert with a clean tea towel, then replace cooker lid. Cook, covered, for 4 hours. Turn cooker off; remove lid. Stand pudding inside cooker for 1 hour, covered with the tea towel. Using the foil handle, remove pudding from slow cooker; cover and refrigerate pudding for 4 hours or until cold.
Before serving, beat softened butter, remaining cream cheese, remaining sugar and ¼ teaspoon of the mixed spice in a medium bowl with an electric mixer until light and fluffy. Spread icing over chilled pumpkin pie; sprinkle with remaining mixed spice.
What to serve with pumpkin pie
Serve scattered with coarsely chopped pecans or walnuts; this will add a textural contrast to the smooth and creamy pie.
How to store
Refrigerate pumpkin pie, covered, for up to 3 days.
