Submitted by Trish
|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|
- 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.