I am a stay at home wife and mother of three wonderful homeschooled children. I love to cook and am a field editor for Taste of Home magazine. Check back often to see what new recipes have been added!
Thursday, October 20, 2011
Pumpkin Pie Pudding
1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract whipped topping
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. Serve in bowls with whipped topping.
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