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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

Submitted by: Lana Rulevish from Ashley, ILOriginally shared on the web 03/25/2011 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.



Enjoy this recipe from 101 Slow-Cooker Recipes originally published 11/2009.























