Instant Pot Instructions:

1. Pour 1 ½ cups water in bottom of Instant Pot. Spray a pot-in-pot cake pan with non stick cooking spray. I used a 7 x 3 inch pan. 
2. In a medium bowl whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, vanilla and half and half until smooth. Set aside.
3. In another bowl stir together the flour, sugar, cinnamon, salt and butter until crumbly. 
4. Pour the batter into the prepared cake pan. Add the topping on top evenly. Cover the pan with foil.
5. Place the pan on a sling/trivet and lower into the Instant Pot.
6. Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 25 minutes. When time is up move valve to venting. Remove the lid. 
7. Remove the foil. Place air fryer lid on top of Instant Pot and air fry for 4-6 minutes at 400 degrees F until topping is golden brown. If you don’t have an air fryer lid you can place the pan under your oven’s broiler until topping is golden brown. 
8. Scoop up and serve warm topped with vanilla ice cream or whipped cream. 

Slow Cooker Instructions:

1. In a medium bowl whisk together the pumpkin puree, sugar, eggs, pumpkin pie spice, salt, vanilla and half and half until smooth. Set aside.
2. In another bowl stir together the flour, sugar, cinnamon, salt and butter until crumbly.
3. Pour the batter into a greased slow cooker. Add the topping on top evenly.
4. Lightly place a layer of paper towels over the top of the slow cooker and secure them in place with the lid.
5. Cover and cook on HIGH for 2-3 hours.
6. Scoop up and serve warm topped with vanilla ice cream or whipped cream.