Slow Cooker Pumpkin Cobbler – Kellis Kitchen
Before we get started, I want to show you what Mr. Picky Eater and I have made for Rocket – he loves that little Cozy Coupe so much he hardly wants to get out to come into the house. The little Schooner on back was an afterthought that turned out perfectly! If you want instructions go HERE.
I was viewing my newsfeed on Face Book yesterday when I saw this really cool recipe: Crock Pot Pumpkin Pie. It’s from Family Fresh Meals and if you click on the link, you can see the original recipe. I changed mine up enough that I feel like it is adapted more than slightly so I changed the name and don’t mind posting my recipe in its entirety. And it is SO worth it! For those who prefer something different or maybe someone who hasn’t perfected the art of pie making – this is for you!
Ingredients:
1 Fifteen oz. Can Pumpkin Puree
8 oz. evaporated milk
1 teaspoon vanilla
¼ teaspoon salt
1 Cup brown sugar
½ Cup Angry Orchard Hard Cider Crisp Apple – (if you don’t want to use hard cider just use apple juice)
1 Cup Bisquick divided into 1/3 cup bowls
6 Tablespoons crushed graham crackers
2 eggs, beaten
4 Tablespoons butter, sliced into smaller pats
1 Tablespoon Pumpkin Pie Spice (or you can use ½ Tablespoon cinnamon, 1/8 teaspoon cloves, ¼ teaspoon nutmeg)
Directions:
Get out your slow cooker and spray it down with non-stick spray.
In each of the bowls of Bisquick, remove 2 Tablespoons of it and replace with 2 Tablespoons of crushed Graham Crackers.
In a medium bowl, put in the pumpkin, 1 of the 1/3 cup bowls of Bisquick/graham crackers, evaporated milk, spices, eggs, salt, vanilla, and brown sugar – mixing until well blended.
Pour pumpkin mixture into slow cooker.
Sprinkle 2nd bowl of Bisquick/Graham Cracker over top of Pumpkin Mixture.
Toss around the pats of butter on top of that.
Finally, sprinkle the 3rd bowl of Bisquick/Graham Cracker on top.
Set to low and cooker for 4 hours – which is what worked for me. The original recipe called for some different items than mine and also said to cook on low for 6-7 hours but mine would have been burnt had I done that so start checking after 4 and go to 7 if you need to.
Let it cool completely, whip up some whipped cream for the top and sprinkle some more graham crackers on to. It is deeee – lish!! There is a lovely apple undertone with the pumpkin that is refreshing!
