1 can pumpkin puree (15 ounces)
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
1 can evaporated milk (12 ounces)
3/4 cup sugar
1/2 cup biscuit mix
2 tablespoons butter
Spray the slow cooker crock with non-stick spray or lightly oil the inside.
Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
Pour the mixture into the prepared crockpot.
Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
Spoon into cups and top with whipped topping or a lightly spiced whipped cream.