Ingredients
1 can (29 ounces) pumpkin1-1/2 cups sugar1 can (12 ounces) evaporated milk4 large eggs, lightly beaten1 tablespoon pumpkin pie spice1 tablespoon instant espresso powder1 teaspoon saltGingersnap cookies, crushedWhipped cream, optional
Preparation
Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack.
Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish; set aside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels.
Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top servings with crushed gingersnap cookies and, if desired, whipped cream.
