Ingredients:
- 15 ounces canned pumpkin puree
- 9 ounces evaporated milk
- 3 ounces spiced rum (we used Captain Morgan)
- 3/4 cup brown sugar
- 2/3 cup Bisquick, divided
- 2 eggs, lightly beaten
- 3 tablespoons butter
- 2 teaspoons pumpkin pie spice
- Whipped cream for garnish
- In a large mixing bowl, mix together pumpkin, milk, rum, brown sugar, one-third of the Bisquick, eggs and pumpkin pie spice. Pour mixture into the slow cooker. Place pats of butter over the mixture and sprinkle with remaining Bisquick.
- Cook on low for six to seven hours or until mixture is thick and crust is golden brown. Serve warm with whipped cream and enjoy!