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Crockpot Pumpkin Pie

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Crockpot Pumpkin Pie

Serves 6


1 can (15 oz)  canned pumpkin puree
8 (oz)  evaporated milk
1/2 cup cream soda

1 teaspoon  vanilla extract

1 cup brown sugar
1 cup Bisquick, divided
2 eggs,  beaten
4 tablespoons butter, cut into 8 pieces
1 Tablespoon pumpkin pie spice
Whipped cream for garnish


1. In a large mixing bowl, mix together pumpkin, milk, cream soda, vanilla, brown sugar, one-third of the Bisquick,  eggs and pumpkin pie spice.

2. Pour mixture into a  3 – 4 qt slow cooker. Top with 1/3 cups of Bisquick. Next, place slices  of butter over the mixture.  Top with remaining 1/3 cup of Bisquick.

3. 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!

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