Ingredients:

  • 1 cup Water (for slow cooker base)
  • 1 (15 oz) can Canned Pumpkin Purée (not pie filling)
  • 3 Large Eggs, lightly beaten
  • 1 (12 oz) can Evaporated Milk, unsweetened
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 teaspoons Ground Cinnamon
  • 1 teaspoon Ground Ginger
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Fine Sea Salt

Instructions:

  1. Grease the inside of the 9-inch baking dish thoroughly with butter or cooking spray.
  2. Create a sling by laying two long, wide sheets of aluminium foil in a cross shape inside the slow cooker insert, ensuring the ends stick up high over the rim.
  3. Pour 1 cup (240 ml) of water directly into the bottom of the slow cooker insert to establish the water bath.
  4. Place the lid on the slow cooker and set it to LOW. Allow it to preheat while you prepare the filling (about 10 minutes).
  5. In a large bowl, whisk together the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt until there are no clumps.
  6. In a separate medium bowl, whisk together the canned pumpkin purée, evaporated milk, lightly beaten eggs, and vanilla extract until uniform.
  7. Slowly pour the wet mixture into the dry ingredients. Whisk until the batter is smooth, fully combined, and lump-free.
  8. Carefully pour the pumpkin filling into the prepared 9-inch baking dish.
  9. Using the foil sling, gently lower the filled baking dish into the slow cooker insert.
  10. Lay a clean, folded kitchen tea towel flat over the top of the slow cooker insert. Secure the slow cooker lid tightly over the tea towel to absorb condensation.
  11. Cook on the LOW setting for 3 hours 15 minutes to 3 hours 45 minutes. Do not lift the lid during this time.
  12. Check for doneness. The center should have a slight, soft wobble, but the edges should be set. If the center is still very liquid, cook for another 15-30 minutes.
  13. Turn the slow cooker off. Remove the lid and tea towel, and leave the baking dish inside the slow cooker for 1 hour to cool down gradually.
  14. Use the foil sling to lift the warm pie out. Allow it to cool completely on a wire rack before covering it tightly and transferring it to the refrigerator. Chill for a minimum of 4 hours, or ideally overnight, before serving.