In a medium-sized bowl beat eggs, granulated sugar substitute, salt, and pumpkin pie spice. Stir in pumpkin and heavy cream. Mix well
Using only half of the filling, evenly fill 4 of the custard dishes.
Pour 2 cups of hot water into the bottom of the slow cooker. Place the custard dishes on the bottom.
Cover and cook on low for 2½ to 4 hours, or until knife inserted near the middle comes out clean. Remove from the crockpot. Cool completely, then refrigerate. Repeat the process with the remaining 4 ramekins.
Notes
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AUTHOR'S NOTE:This recipe makes 8 small personal-size pumpkin pies. Most crockpots cannot hold this many custard cups. I usually cook 4 at a time, 1 to 2 days ahead of time. The actual cooking process is totally hands-off and quite easy. If you only want 4 - it is much easier to freeze the rest of the filling so it's ready for the next time the craving strikes, rather than try and halve the recipe. Enjoy!
VARIATIONS: Line the bottom of a crockpot with aluminum foil. Pour in the batter and cook 2½ to 4 hours, or until the knife inserted near the middle comes out clean.
TIP TIPS: These pies can be made 1 to 2 days ahead of time. The pie filling can be made and frozen in advance. Thaw in the refrigerator.
SERVING SUGGESTIONS: Serve with a dollop of whipped cream, crumbled gingersnaps, and a small mint leaf. Top with small pie crust cutouts if desired. See below.
PIE CRUST CUTOUTS: (Can be made in advance.) Because this is a crustless pie, I love to cut fall shapes out of refrigerated pie crust then bake and place on top for decoration. Bake the cutouts at 450 degrees for 7 to 9 minutes or until they are lightly golden. Let cool before placing on the pies.