Ingredients

The following ingredients have 6 Servings
  • 1-2/3 cups all-purpose flour (or white whole wheat flour works wonderfully too (measured correctly - spoon and sweep method))
  • 1 cup packed brown sugar
  • 1-1/2 teaspoons baking powder
  • 2 teaspoons pumpkin pie spice (homemade or store bought)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup milk (can use almond milk for vegan)
  • 2/3 cup canned pure pumpkin or pumpkin puree (not pumpkin pie filling)
  • 1/4 cup butter (melted)
  • 25 whole pecans (feel free to add chopped pecans and stir into the batter instead)
  • 1-1/3 cups very hot or boiling water
  • 3/4 cup packed brown sugar

Instruction

  • In a large bowl, sift together flour, sugar (to remove any lumps), baking powder, pumpkin pie spice, cinnamon, and salt. Whisk until combined.
  • Add milk, pumpkin and melted butter and using a wooden spoon, mix until just combined.
  • Spread batter into the bottom of the slow cooker (a 4 or 5 quart work best)
  • Top with pecans, pressing firmly into the batter.
  • Add brown sugar and water into a small saucepan. Heat over medium heat until simmering and sugar dissolves. Carefully pour into slow cooker over the batter. (The nuts may float around but this is okay)
  • Cook on low for 2 hours (slow cooker times may vary)
  • Serve warm, spooning sauce from bottom of pan over cake and with a scoop of ice cream, if desired.