Description
A creamy, spiced pumpkin base topped with a tender, buttery crust, all cooked slowly for a melt-in-your-mouth texture.
Ingredients
Scale
- 15 oz pumpkin puree
- 1/2 cup evaporated milk
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter, cubed
Instructions
- Grease the slow cooker with butter.
- Whisk pumpkin puree, evaporated milk, brown sugar, cinnamon, and nutmeg until smooth.
- Pour the pumpkin mixture into the slow cooker and smooth the top.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Cut cold butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
- Spoon the flour mixture over the pumpkin base without stirring.
- Cover and cook on Low for 4 hours or High for 2 hours.
- Let rest for 15 minutes before serving.