Pumpkin Pie Pudding

By melissawelch

Ingredients

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

Preparation

Step 1

In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings.