Four Maple Leaves

 

Slow Cooker Pumpkin Cobbler

 

15 ounce can pumpkin puree

3 eggs

1/2 cup white sugar

1/2 cup brown sugar, packed

2 teaspoons pumpkin pie spice

2 teaspoons cinnamon, divided

12 ounce can evaporated milk

1 box yellow cake mix

1/2 cup butter, melted

1/2 cup chopped pecans (optional)

 

In a medium bowl, whisk together pumpkin, eggs, sugars, pumpkin pie spice, and 1 teaspoon of the cinnamon until well combined. Add evaporated milk and stir. Pour mixture into large slow cooker that has been coated with cooking spray. In another bowl, whisk together cake mix with remaining cinnamon. Stir in melted butter (mixture will be crumbly). Sprinkle cake mixture all over pumpkin in slow cooker. Cook on low 4 hours. Sprinkle the nuts over the top about halfway through the cooking time. Serve warm with ice cream or whipped cream.