Serves 4-6
16 oz pureed pumpkin
3/4 cup sugar
1/2 cup flour
1/2 tsp baking powder
2 eggs, beaten
2 Tbsp butter, melted
4 oz cream cheese, softened
1 Tbsp pumpkin pie spice
2 tsp vanilla
whipped cream
Mix together all ingredients except whipped cream. Pour into greased slow cooker. Cover and cook on low for 4-6 hours (if you jiggle the slow cooker the contents shouldn’t jiggle). Serve in bowls with whipped cream
Review:
Pretty darn good, if I do say so myself. And believe me, I’m not a big fan of pumpkin pie usually. Really, there are so many better one’s around, right? But I enjoyed this and wished that I would have had whipped cream to top it with. 3 stars not for lack of flavor, but because I won’t be making it weekly…it’s kind of a seasonal thing.
Recipe Source: my own recipe
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