Brandy's pumpkin mousse reminded me of this wonderful recipe - it's super easy and is a dead ringer for pumpkin pie.  It's easiest to tell if it's done by using a thermometer as directed - I don't normally use a thermometer on foods, but I make an exception and drag out dh's bbq meat thermometer for this.  Don't forget the cool-whip!

Mix all together:

1 15-oz. can pumpkin, 12-oz. evaporated milk (you can use reconstituted dry milk mixed double-strength, 12 oz. is 1-1/2 cups liquid), 3/4 cup sugar, 1/2 cup baking mix (like Bisquick), 2 beaten eggs, 2 tablespoons melted butter, 1 tablespoon pumpkin pie spice (or your own equivalent) and 2 teaspoons of vanilla.

Pour into greased crock-pot.  Cover and cook on low 5-6 hours or until thermometer reads 160 degrees - it will puff up nicely when it's done.  You can make this on the holiday itself in place of pumpkin pie, it's that good, and frees up your time, energy and oven space.  Liz.

 Do you know if this recipe would work with a gluten-free all-purpose baking mix?

Hmmm, I don't know.  I imagine the baking powder in the mix is part of what helps it rise - I've had it cave in before, tho, and it tastes just as good.  You could omit it completely and try it or substitute a third egg for the baking mix, maybe? 

Now thats the way to do ah pie... Yummy

zohnerfarms:

Do you know if this recipe would work with a gluten-free all-purpose baking mix?

I looked up the ingredients for Bisquick, since the gluten free all purpose baking mix contains only flours.  Since the recipe already calls for melted butter, I just added a tsp of baking powder.

I put this in the greased crockpot at 10:30, so it should be done around 3:30.  I will let you all know how it turns out!

zohnerfarms:

I put this in the greased crockpot at 10:30, so it should be done around 3:30.  I will let you all know how it turns out!

First of all, it smells absolutely heavenly while it "bakes" for the 5 hours. Promptly at 3:30, I took a large spoon & dished some from the edge out into a small bowl.  The "crust" is a little different, sort of like when you layer a crust in various desserts, and it wasn't a "crust" that was all on the "edge", more like sunk to the bottom & a little patchy, but excellent taste.  The puffed up pumpkin custard tastes exactly like hot pumpkin pie.  VERY good.

After it cools off (& probably falls a little), and after DH tries it, I'll post another update, but at this point, definitely a keeper!

Oh, I'm glad it worked for you and that you were able to make it GF!  Yep, a keeper - I make it anytime I have a craving for the holidays in general or pumpkin pie in particular.  It's from the "Fix It and Forget It" crock-pot cookbook, by the way, under a fancier name - there are many good recipes in the book I like...Liz.

zohnerfarms:

After it cools off (& probably falls a little), and after DH tries it, I'll post another update

Well, after it cooled off, it became a little more dense & a little less puffy, like pumpkin pie does when it cools. DH ate half of the "pie", so I take that as approval!

We were out of Cool Whip, but I imagine it would be even better with whipped cream!