Slow-Cooker Pumpkin Pie & Speedway In Lights

Hello Lovelies,

 I hope everyone has had a great day, I spent the day relaxing with my whole family around the house, eating leftover Christmas dinner & then we headed out to the Bristol Motor Speedway for the Speedway in Lights. If you've never been there it really needs to be put on your bucket list! 

I didn't get the chance to take many pictures due to being in the back seat of a pick-up but I did get these pictures :)

                                    

My Mommy & Daddy!                    Snow Flurries!!!                             Pretty Lights!               

I'm hoping we get to go back one more time this year. 

They have an open air sleigh (tram) ride that we're hoping to reserve & if we do I should be able to get some awesome photos of the lights. :)

As promised, here is the Slow-Cooker Pumpkin Pie recipe I promised...

Makes 5-6 servings 

Prep. Time: 10 minutes

Cooking Time: 3-4 hours

Cooling Time: 2-4 hours

Ideal slow cooker size: 3-qt.

15-oz. can solid-pack pumpkin

12-oz. can evaporated milk

3/4 cup sugar

1/2 cup low-fat buttermilk baking mix

2 eggs, beaten

1/4 stick (2 Tbsp.) butter, melted

1 1/2 tsp. cinnamon

3/4 tsp. ground ginger

1/4 tsp. ground nutmeg

whipped topping

1. Spray slow cooker with cooking spray.

2. Mix all ingredients together in slow cooker, except whipped topping.

3. Cover. Cook on Low 3-4 hours, or until a toothpick inserted in center comes out clean.

4. Allow to cool to warm, or chill, before serving with whipped topping. 

This recipe is delicious & sooo easy to make! 

You really should give it a try!