Pumpkin Pudding

[Slowcookmama]

1 (15 ounce) can solid pack pumpkin

• 1 (12 ounce) can evaporated milk

• 3/4 cup sugar

• 1/2 cup Bisquick

• 2 eggs, beaten

• 2 tablespoons butter (melted) or 2 tablespoons margarine (melted)

• 2 1/2 teaspoons pumpkin pie spice

• 2 teaspoons vanilla

• whipped topping (optional)

1. In a large bowl mix together the first eight ingredients.
2. Transfer to crock pot coated with Pam.
3. Cover and cook on low 6-7 hours.
4. Serve in bowls with whip cream, if desired.

 

[Barbara G.]

I have canned pumpkin in the cabinet which I could use for this. Sounds very interesting! I love pudding in different flavors. Thanks for the crock pot recipe!