Pumpkin Pudding

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

2 eggs

Preparation:

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.

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