Recipe Collection |  Share a Recipe 

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.