Monday, December 26, 2011

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

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)
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.

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