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.
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