Pumpkin Pie Pudding*

By srumbel

My husband loves anything pumpkin, and this creamy, comforting dessert is one of his favorites. We make this easy pudding all year long, but it's especially nice in the fall. —Andrea Schaak, Bloomington, Minnesota
from tasteofhome.com

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 or margarine, 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 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.


Nutritional Facts

1 each: 229 calories, 9g fat (5g saturated fat), 76mg cholesterol, 187mg sodium, 33g carbohydrate (25g sugars, 2g fiber), 6g protein.