For the Sweet option I used a recipe for an Amish Pumpkin Custard as a base and reduced the sugar and added 2 Tablespoons of Cognac, (after reading Ina Garden I keep a bottle of Courvoisier to flavor many of my dishes.)
1 cup cooked pumpkin
1 cup cream
3 eggs
1/2 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
a pinch of salt
2 Tablespoons cognac
a drizzle of maple syrup
Place pumpkin, cream, and eggs in a food processor and whiz until smooth. Add sugar, vanilla, spices, salt, and cognac. Whiz for a short moment. Set pumpkin shell in slow cooker and fill with mixture. Top with a drizzle of maple syrup and cook on high for 3 hours or until pumpkin is tender and custard has set.