In a medium-sized mixing bowl, whisk together pumpkin, eggs, spices, sweetened condensed milk and vanilla and mix well until everything is well combined.
30 Ounces Canned Pumpkin Puree, 3 Large Eggs, 2 Teaspoons Pumpkin Pie Spice, 1 Teaspoon Ground Cinnamon, 14 Ounces Sweetened Condensed Milk, 2 Teaspoons Pure Vanilla Extract
Pour custard mixture into 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker.
In another mixing bowl, combine oats, brown sugar, flour, cinnamon, and nuts and stir to combine well. Pour melted butter over the top and toss to mix.
2 Cups Quick Cooking Oats, 1 Cup Brown Sugar, 1 Cup All-Purpose Flour, 1 Teaspoon Ground Cinnamon, 1 Cup Chopped Pecans, 1 Cup Unsalted Butter
Sprinkle crumb topping over custard in slow cooker covering the top of the custard evenly and completely.
Cover and cook on LOW for 4 to 5 hours or until the custard is set.
Notes
Serve either warm, room temperature or chilled with whipped cream or ice cream if desired.