Pumpkin Pie Pudding

By mamacasma

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

Preparation

Step 1

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 160 degrees F. Serve in bowls with whipped topping if desired.