1 (15 oz) Can of solid pack pumpkin
1 (12 oz) can of evaporated milk
3/4 c. sugar
1/2 c. biscuit/baking mix
2 beaten eggs
2 tablespoons of melted butter
2 1/2 teaspoons of pumpkin pie spice
2 teaspoons of vanilla extract
In a large bowl mix the first eight ingredients.
Transfer to a slow cooker that has been coated with non stick cooking spray.
Cover and cook on low for 6 to 7 hours (maybe less depending on your slow cookers temp)
A thermometer inserted needs to read 160 degrees F. Serve warm with whipped topping! Yummo, can you imagine how this is going to make your house smell!