Enjoy this recipe from Slow-Cooker Fall Favorites.
Submitted by: Marsha Baker from Pioneer, OH
2 c. milk
1/2 c. brewed espresso or 3/4 c. strong brewed coffee
2 T. canned pumpkin
2 T. sugar
2 T. vanilla extract
1/2 t. pumpkin pie spice
Garnish: whipped cream, cinnamon
Combine milk and espresso or coffee in a mini slow cooker. Whisk in pumpkin, sugar, vanilla and spice until combined. Cover and cook on high setting for 2 hours, or until warmed through. Whisk again before serving. Top mugs with a dollop of whipped cream and sprinkle with cinnamon. Serves 2 to 3.