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Submitted by: Lana Rulevish
from Ashley, IL
Originally shared on the web 03/25/2011
15-oz. can pumpkin
12-oz. can evaporated milk
3/4 c. sugar
1/2 c. biscuit baking mix
2 eggs, beaten
2 T. butter, melted
2-1/2 t. pumpkin pie spice
2 t. vanilla extract
Garnish: whipped cream
In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with
non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to
4 hours. Pudding will start to pull
away from sides of slow cooker; test
for doneness with a toothpick inserted in center. Serve warm, topped with dollops of whipped cream. Makes
4 to 6 servings.