[Modemouth]

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.