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Pumpkin Pie Pudding

15 ounces solid packed pumpkin
12 ounces evaporated milk
34 cup sugar
12 cup baking mix
2 eggs, beaten
2 tablespoons butter, melted
2 12 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
whipped topping (optional)


In a large bowl, combine the first eight ingredients. Transfer to a 3-quart slow cooker coated with cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160. Serve in bowls with whipped topping, if desired.

Source: www.food.com