Slow Cooker: Pumpkin Pie Pudding
Pumpkin Pie Pudding
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
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 to 7 hours or until a thermometer reaches 160. Serve in bowls with whipped topping, if desired. Yield: 6 to 7 servings.
"resident shameless hussie"