Slow Cooker Caramel Pumpkin Pie

Caramel, Pumpkin, and a Slow cooker.

 There is not a single reason that these three things won't take you to your happy place..... you know, the space in your mind where the dishes are spotless, your kids smile all day long and your acid wash jeans from high school still fit.

                   WE ROCKED THOSE JEANS...DIDN'T WE GIRLS!?

So gather up everything you need, (you should have all these basic ingredient in your cupboard right now) pour it into the slow cooker, and prepare for your visit to the land of make-believe.

Well, at least you can indulge in your caramel and pumpkin fantasy anyway....

Slow Cooker Caramel Pumpkin Pie

• 1- 15 Ounce Can Packed Solid Pumpkin
• 1- 12 Ounce Can Evaporated Milk
• 3/4 Cup Sugar
• 1/2 Cup Bisquick Baking Mix
• 2 Eggs, beaten
• 2 Tablespoons butter, melted
• 2 1/2 teaspoons Pumpkin Pie Spice
• 2 teaspoons Vanilla
• 1/4 Cup (or more, if desired) Caramel ice cream topping

Mix together all ingredients except caramel ice cream topping in large bowl.  Place in well sprayed 4 quart slow cooker.  Cover and cook on low for approx. 6 hours or until thermometer reads 160 degrees.   Pour caramel ice cream topping over cooked pie in slow cooker.  Serve with whipped cream, additional caramel drizzle and optional pecans.

Stay Hungry, My Friends