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    Pumpkin Pie Pudding


    Source of Recipe


    Andrea Schaak

    List of Ingredients




    1 15 ounce can solid-pack pumpkin
    1 12 ounce can evaporated milk
    3/4 cup sugar
    1/2 cup biscuit/baking mix
    2 eggs -- beaten
    2 tablespoons butter or margarine -- melted
    2 1/2 teaspoons pumpkin pie spice
    2 teaspoons vanilla extract
    Whipped topping -- optional

    Recipe



    In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160ºF. Serve in bowls with whipped topping if desired. Yield: 6-8 servings.

 

 

 

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