Wednesday, October 6, 2010

Pumpkin Pie Pudding

(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

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

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