1Spray inside of a 4-quart slow-cooker w/ cooking spray. In medium bowl, mix together pumpkin, light cream and brown sugar. In lg bowl, stir together 2 cups flour, baking powder and pumpkin spice.
2Using 2 forks, mix in cold butter cubes until crumbly. Stir in pumpkin-light cream mix until combined. In small bowl, combine blueberries and 1 tbsp flour. Toss to coat. Fold blueberries into batter mix. Spoon mix into cooker.
3Pour syrup and melted buuter over mix. Sprinkle w/ pecans. Cover, cook on high for 2-1/2 hrs. Turn cooker off. Remove lid, and cover opening w/ paper towels. Place lid on top of paper towels and let sit 30 mins. Serve warm.