Slow cooker pumpkin pie makes holiday baking easier than ever

By bjlazyl

Ingredients

• 15 ounces canned pumpkin puree
• 9 ounces evaporated milk
• 3 ounces spiced rum (we used Captain Morgan)
• 3/4 cup brown sugar
• 2/3 cup Bisquick, divided
• 2 eggs, lightly beaten
• 3 tablespoons butter
• 2 teaspoons pumpkin pie spice
• Whipped cream for garnish

Details

Servings 1
Adapted from sheknows.com

Preparation

Step 1

Directions:

In a large mixing bowl, mix together pumpkin, milk, rum, brown sugar, one-third of the Bisquick, eggs and pumpkin pie spice. Pour mixture into the slow cooker. Place pats of butter over the mixture and sprinkle with remaining Bisquick.

Cook on low for 6 to 7 hours or until mixture is thick and crust is golden brown. Serve warm with whipped cream and enjoy.

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