Makes 4 to 6 servings.

Ingredients:
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

Method:
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.

Pumpkin Pie Pudding