Ingredients for 10 servings
¼ cup canned pumpkin (not pumpkin pie mix)
⅓ cup sugar
½ cup heavy whipping cream
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
4 cups milk (2% or whole)
5 cups strong brewed coffee
Whipped cream topping, if desired
⅓ cup sugar
½ cup heavy whipping cream
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
4 cups milk (2% or whole)
5 cups strong brewed coffee
Whipped cream topping, if desired
Directions
In slow cooker, mix all ingredients except whipped cream topping. Beat with whisk until well combined.
Cover and cook on High heat setting 2 hours, stirring once after 1 hour.
Serve in mugs, and top with whipped cream topping.
Cover and cook on High heat setting 2 hours, stirring once after 1 hour.
Serve in mugs, and top with whipped cream topping.
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