Pumpkin Pie Pudding
1 15 oz. can solid pack pumpkin
1 12 oz. can evaporated milk (not sweetened condensed)
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter or margaring, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Blend all ingredients in a large bowl. Transfer to a slow cooker that has been sprayed with non-stick cooking spray (or line with a crock pot liner). Cover and cook on low for 6-7 hours. Serve warm with whipped topping or vanilla ice cream.
Now doesn't THAT sound yummy and easy!
No comments:
Post a Comment