October 2009 - Food AskewFood Askew

Submitted by Trish
Serves 6-8

15 oz. solid pumpkin pack		12 oz. evaporated milk
¾ c. sugar		½ c. Biscuit/Baking mix
2 eggs, beaten		2 tbs. butter or margarine, melted
1 1/2 tsp pumpkin pie spice		2 tsp vanilla extract
whipped topping

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

Food Askew