Saturday, October 9, 2010

Pumpkin Pie pudding!

Pumpkin Pie Pudding

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

whipped topping



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!