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Pumpkin pie in a slow cooker

A simple and quick, but very delicious cake for evening tea! Pumpkin pie in a slow cooker turns out to be very sweet, tasty and cozy. You can serve it cold or still warm, with sour cream, jam, honey. Cooking takes a minimum of time - all the work is done by a technician. A great option for treating unexpected guests.
kateSAuthor avatar
The author of the recipe
Pumpkin pie in a slow cooker
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 5 g
Fats 34 % 21 g
Carbohydrates 58 % 36 g
332 kcal
GI: 0 / 0 / 100

Cooking method

Cooking time: 1 h

1. We wash and clean the pumpkin, finely chop the pulp into a suitable container.

2. Add sugar, cinnamon, nutmeg and ginger. Mix it up.

3. Pour in the oil, stir again.

4. Add the eggs, whisk.

5. Mix flour with baking powder and add to the rest of the ingredients, mix again.

6. Lubricate the bowl of the slow cooker with oil, pour out the dough.

7. We set the "Baking" mode, the time is 45 minutes.

Have a nice tea party!

Calorie content of the products possible in the composition of the dish

  • Pumpkin - 29   kcal/100g
  • Whole durum wheat flour fortified - 333   kcal/100g
  • Whole durum wheat flour universal - 364   kcal/100g
  • Flour krupchatka - 348   kcal/100g
  • Flour - 325   kcal/100g
  • Granulated sugar - 398   kcal/100g
  • Sugar - 398   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Baking powder - 79   kcal/100g
  • Chicken egg - 80   kcal/100g
  • Nutmeg - 556   kcal/100g
  • Ginger Powder - 335   kcal/100g
  • Ground cinnamon - 247   kcal/100g

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