Friday, October 11, 2013

Pumpkin Pie Pudding

15 oz can pumpkin
12 oz. can evaporated milk
3/4 cup sugar
1/2 cup biscuit baking mix
2 eggs, beaten
2 tablespoons butter melted
2 1/2 teaspoons pumpkin pie spice (if you add 3 1/2 to 4 tsp. it is even better)
2 teaspoons vanilla extract
Garnish: whipped topping and can sprinkle some nutmeg or pumpkin pie spice on top

In a bowl, mix together all ingredients except the topping.  Transfer to a slow cooker that has been sprayed with a 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 center.  Serve warm.  Makes 4-6 servings.

I got this from an online friend several years ago.