15 oz can pumpkin
12 oz can evaporated milk
3/4 cup sugar
1/2 cup biscuit baking mix
2 eggs beaten
2 T. butter, melted
1 1/2 teaspoon pumpkin pie spice
2 teaspoons vanilla extract
Garnish: whipped cream, optional
In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3 1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker. Test for doneness with a toothpick inserted in the center. Serve warm. Top with dollops of whipped cream if desired. Makes 4-6 servings.
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I brought this one somewhere (oh yeah, at the hospital craft show) for a pattern. Hope somebody enjoys these to make as favors. -
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3 comments:
Sounds yummy and easy. I love pumpkin anything. I'm doing Paula Deen's pumpkin gooey butter cake for Easter.
Enjoy your week!
Leann
Sounds delish! I love gooey butter cake too! Thanks for stopping by my blog today. I am still working with the cricut today...doing some tags for a Basket Raffle Fundraiser and a poster. I just bought the Stretch Your Imagination cartridge and LOVE it! It has lots of seasonal and birthday images. Have a super day!
Oh, my. This sounds so good.
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