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Pumpkin Pie Pudding 1 can (15oz) solid pack pumpkin 1 can (12oz) evaporated milk 3/4 c. sugar 1/2 c. biscuit/baking mix 2 eggs,beaten 2 tbsp. butter, melted 2-1/2 tsp. pumpkin pie spice 2 tsp. vanilla extract whipping topping, optional
In large bowl, combine the first eight ingredients. Transfer to a slow cooker coat with nonstick cooking spray. Cover and cook low for 6-7 hours or until a thermometer reaches 160. Serve in bowls with whipping topping, if desired.
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