Nonstick cooking spray
3/4 cup canned pumpkin
1/2 cup half-and-half
2 tbsp packed brown sugar
2 cups all-purpose flour
2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/4 cup cold butter, cubed
3/4 cup fresh blueberries
1 tbsp all-purpose flour
1/2 cup maple syrup
2 tbsp melted butter
1/2 cup coarsely chopped pecans, toasted
Coat a 4-quart oval slow cooker with cooking spray. In a medium bowl stir together pumpkin, half-and-half and brown sugar; set aside.
In a large bowl stir together 2 cups flour, baking powder, pumpkin pie spice and salt. Using a pastry blender, cut in 1/4 cup cold butter until pieces are pea sized. Add pumpkin mixture all at once to the flour mixture. Stir just until combined. In a small bowl combine blueberries with the 1 tablespoon of flour by tossing until berries are coated. Fold the berries into the batter.
Spoon batter into the slow cooker and pour maple syrup and 2 tablespoons melted butter over the batter in the slow cooker. Sprinkle with the pecans. Cover and cook on high setting 2 to 2 1/2 hours. If possible, carefully rotate crockery liner halfway through cooking time to ensure even cooking. Turn off cooker and carefully remove the lid to avoid condensation from dripping on the cake. Completely cover the opening in the slow cooker with paper towels, place lid on top. Cool 30 to 45 minutes. Run a thin knife around the inside of the crockery liner and remove cake from cooker. Cool completely on a wire rack. (I imagine mine being served from the cooker.)
