Ingredients
1 teaspoon butter
1 15-ounce can pumpkin (not pumpkin pie mix)
4 eggs, beaten
1.5 cups half-and-half
1/3 tablespoons honey
1 teaspoon cinnamon
1 teaspoon vanilla
pinch salt
pinch ground cloves (optional)
pinch nutmeg (optional)
Preparation
Grease slow cooker. Combine remaining ingredients. Pour into slow cooker. Cover and cook for three hours. Top with whipped cream.
