Submitted by Trish
|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|
- 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.