Add the evaporated milk, sweetened condensed milk, heavy cream, white chocolate chips, pumpkin puree and pumpkin pie spice to the crockpot. Use a whisk to mix the ingredients together to combine.
Close the lid and cook on high for 1.5 hours or low for 3 hours.
Stir every 15 minutes in the beginning until the white chocolate chips melt. I do this so they don’t end up sticking to the bottom of the slow cooker. Once they’ve melted, you can stir every 30 minutes.
Finally, serve while still hot and top with whipped cream and more pumpkin pie spice if desired.
- Stir frequently so that the white chocolate chips don’t sink to the bottom and burn.
- Use the keep warm function once it’s finished until you’re ready to serve.
- Use canned pumpkin puree and not pumpkin pie filling.
- Use a 6 qt slow cooker for this recipe. If you’re using a larger size, it will finish quicker so check on it frequently.
Calories: 844kcal | Carbohydrates: 76g | Protein: 20g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 157mg | Sodium: 307mg | Potassium: 980mg | Fiber: 2g | Sugar: 71g | Vitamin A: 9701IU | Vitamin C: 7mg | Calcium: 727mg | Iron: 1mg