Submitted by Trish
Serves 6-8
Ingredients
| 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 |
Directions
- 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.