Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

PUMPKIN PUDDING




Source of Recipe


unknown


List of Ingredients




2 (15 ounce) cans pumpkin
2 cans evaporated milk
1 1/2 cups sugar
1 cup Bisquick or other baking mix
4 teaspoons melted butter
4 teaspoons vanilla
5 teaspoons pumpkin pie spice
4 beaten eggs


Recipe



Mix all ingredients in a large bowl.
Pour into crock pot sprayed with Pam.
Cook on low 6 hours.
Serve warm with whipped topping.


This works equally well with canned squash (for those who live in New England, and can get canned squash!)