(photo by taste of home)
Found this recipe here
Ingredients:1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons pure vanilla extract
Whipped topping, optional
Directions:
In a large bowl, combine the first eight ingredients. Transfer
to a 3 qt. slow cooker coated with cooking spray. Cover
and cook on low for 6-7 hours or until a thermometer reads 160 degrees.
Serve in bowls with whipped topping if desired. Yields 6 servings
No comments:
Post a Comment