Pumpkin Stuff

If you've ever been to a pitch in with us, you know that in the Spring & Summer I usually bring fruit or veggies, and in the Fall & Winter I bring "Pumpkin Stuff." It's my pumpkin pie recipe adapted for making in the crock-pot. Since so many people have asked for the recipe, I'll include it below. After all, what could be healthier (or yummier) than pumpkin, eggs, milk, & a little brown sugar? This is MY ultimate comfort food!

Crock-pot pumpkin pie

Crust:

24 graham cracker squares (crushed)

5 T melted butter

3 T sugar

(Mix all ingredients until well blended, then spread across bottom of crock-pot, push down to even it out, then turn crock-pot on high for 5 hours.)

Pie filling:

3 1/2 cups pumpkin (or one large or 2 small cans)

1 1/2 cups brown sugar

4 eggs- well beaten

3 T butter- melted

2 T dark molasses

1 T Pumpkin pie spice

1 1/4 tsp salt

3/4 cup evaporated milk (6 oz can)

Combine in order given, spread on crock-pot over pie crust, cook for 4-5 hours on high (if you do the crust first, then mix the filling, it’ll have about 4 1/2 hours cook time)

Tips:

Beat the eggs well in a separate small bowl before adding. Mix well after adding each ingredient, especially between the eggs & butter. After about 2 hours, carefully dump the excess water from the crock-pot lid into the sink & then put it back on.