Slow Cooker Pumpkin Pie Pudding

(Courtesy of Taste of Home)

Ingredients:
1 can (15 oz.) solid-pack pumpkin
1 can (12 oz.) evaporated milk
3/4 c. sugar
1/2 c. biscuit/baking mix
2 large eggs, beaten
2 Tbsp. butter, melted
2 1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
Whipped topping, optional

Directions:
In a large bowl, combine the first 8 ingredients.  Transfer to a 3 quart slow cooker coated with cooking spray.

Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees.  Serve in bowls with whipped topping if desired.