Pumpkin Pie Pudding

Submitted by Trish
Servings 6-8


15 oz. Solid-Pack Pumpkin 12 oz. evaporated milk
¾ c. sugar ½ c. biscuit/baking mix
2 eggs, beaten 2 tbsp butter or margarine, melted
1½ tsp Pumpkin Pie Spice 2 tsp vanilla extract
whipped cream


  1. In a large bowl, combine all ingredients except whipped topping. 
  2. Transfer to a slow cooker coated with nonstick cooking spray. 
  3. Cover & cook on low for 6-7 hours or until a thermometer reads 160°F. 
  4. Serve in bowls with whipped topping, if desired.

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