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Pumpkin Pie Pudding
       1 can (15oz) solid pack pumpkin
       1 can (12oz) evaporated milk
       3/4 c. sugar
       1/2 c. biscuit/baking mix
       2 eggs,beaten
       2 tbsp. butter, melted
       2-1/2 tsp. pumpkin pie spice
       2 tsp. vanilla extract
       whipping topping, optional

       In large bowl, combine the first eight ingredients. Transfer to a slow cooker coat with nonstick cooking spray. Cover
       and cook low for 6-7 hours or until a thermometer reaches 160. Serve in bowls with whipping topping, if desired.