Ingredients
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1 (15-ounce) can pure Pumpkin
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1 (12-ounce) can evaporated Milk
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¾ cup packed light Brown Sugar
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½ cup all-purpose Flour
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¼ teaspoon Kosher Salt
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½ teaspoon Baking Powder
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2 large Egg
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2 tablespoons Unsalted Butter
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2 teaspoons Pumpkin
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Pecans
Directions
When October rolls around, I go into a pumpkin frenzy. Fall is not the same without finding ways to sneak pumpkin into everything. This dish is perfect to prep on a Sunday afternoon before getting dinner ready. Then by the time that’s all finished, I’m ready to dive right in.
Steps
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1
Done
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Spray the insert of a 6-quart slow cooker with cooking spray. |
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2
Done
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Combine the pumpkin, evaporated milk, brown sugar, flour, salt, baking powder, eggs, butter, and pumpkin spice in the slow cooker and cook on Low for 2 to 4 hours. |
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3
Done
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Top with brown sugar and pecans and serve. |
