Serves 6 to 8. Recipe is by Julie Kay.
1 tbl. butter
1 (30-oz.) can pumpkin pie filling
½ tsp. nutmeg
½ tsp. cinnamon
¼ cup sugar
½ cup evaporated milk
½ cup brown sugar
½ cup pecans
1. Grease slow cooker insert with butter.
2. Mix pumpkin, eggs, nutmeg, cinnamon, sugar and evaporated milk in mixing bowl and spoon into slow cooker.
3. Mix brown sugar and pecans and spoon over pumpkin mixture in slow cooker.
4. Cook on High for 3 hours.