Pumpkin Pie Pudding

1 can (15 ounces) solid pack pumpkin
1 can (12 ounces) evaporated milk
3/4 c. sugar
1/2 c. biscuit/baking mix
2 eggs, beaten
2 tbsp. butter or margarine, melted

21/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
whipped topping, optional

In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired.

Yield: 6-8 servings

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