1 (15 ounce) cans
1 (12 ounce) cans
2 1/2 teaspoons
pumpkin pie spice
chopped walnuts (optional) or
- In a large bowl, combine the first 8 ingredients.
- Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
- Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees.
- Top each serving with walnuts/raisins and cool whip if desired.