03 January 2011

Pumpkin Pie Pudding

1 15-oz. can solid pack pumpkin
1 12-oz. can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 T butter or margarine, melted
2 1/2 t pumpkin pie spice
2 t vanilla extract
whipped topping, optional

In a large bowl, combine the first eight ingredients.  Transfer to a slow cooker coated with a non-stick cooking spray.  Cover and cook on low for 6-7 hours or until a thermometer reads 160ยบ F.

Serve in bowls with whipped topping, if desired.

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