Slow cooker Pumpkin Pie

Name: Slow cooker Pumpkin Pie
Ingredients: For the crust:; 1 1/2 cups (350 ml) baking & pancake mix, such as Bisquick; 1/2 cup (125 ml) brown sugar; 2 tablespoons (30 ml) butter, melted; 1 teaspoon (5 ml) vanilla; For the filling:; 1 15-ounce (450 g) can pumpkin pie filling; 1 12-ounce (225 g) can evaporated milk; 2 eggs, beaten; 3/4 cup (180 ml) brown sugar; 1/2 cup (120 ml) all-purpose flour; 2 tablespoons (30 ml) butter, melted; 1 tablespoon (15 ml) ground cinnamon; 1 teaspoon (5 ml) ground allspice; 1 teaspoon (5 ml) ground ginger; 1/2 teaspoon (2.5 ml) ground cloves; 1/2 teaspoon (2.5 ml) ground nutmeg; 1/2 teaspoon (2.5 ml) baking powder; 1/4 teaspoon salt (1 ml)

Slow cooker Pumpkin Pie was pinched from <a href="http://slowcooker-desserts.cooktopcove.com/2016/09/28/how-to-make-pumpkin-pie-in-a-slow-cooker/" target="_blank">slowcooker-desserts.cooktopcove.com.</a>

INGREDIENTS

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For the crust:

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1 1/2 cups (350 ml) baking & pancake mix, such as Bisquick

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1/2 cup (125 ml) brown sugar

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2 tablespoons (30 ml) butter, melted

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1 teaspoon (5 ml) vanilla

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For the filling:

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1 15-ounce (450 g) can pumpkin pie filling

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1 12-ounce (225 g) can evaporated milk

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2 eggs, beaten

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3/4 cup (180 ml) brown sugar

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1/2 cup (120 ml) all-purpose flour

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2 tablespoons (30 ml) butter, melted

•

1 tablespoon (15 ml) ground cinnamon

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1 teaspoon (5 ml) ground allspice

•

1 teaspoon (5 ml) ground ginger

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1/2 teaspoon (2.5 ml) ground cloves

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1/2 teaspoon (2.5 ml) ground nutmeg

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1/2 teaspoon (2.5 ml) baking powder

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1/4 teaspoon salt (1 ml)

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