1 1/2 C. brewed coffee (I used two k-cups)
4 C. milk
4 T. canned pumpkin (can easily go higher if you want a stronger pumpkin taste)
1 1/2 t. pumpkin pie spice
1/2 C. sugar
3 T. vanilla
whipped cream to top
Add coffee and milk to slow cooker, whisk in pumpkin, spices, etc. Cover and cook on high 2 hrs. Whisk again before serving and top with whipped cream.
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