Pumpkin Pie Pudding
Posted by Trish | Under Confections, Dessert Saturday Mar 29, 2008Submitted 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. Transfer to a slow cooker coated with nonstick cooking spray. Cover & cook on low for 6-7 hours or until a thermometer reads 160°F. Serve in bowls with whipped topping, if desired.
