Comforting Pumpkin Pie Pudding

1 can (15oz) solid pack pumpkin
1 can (12oz) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 T. butter, melted
2 1/2 t. pumpkin pie spice
2 t. vanilla extract
Whipped topping, optional
In a large bowl, combine the first 8 ingredients. Transfer to a slow cooker with non-stick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees. Serve in bowls with whipped topping and a sprinkle of cinnamon. 6-8 servings.

Donna Vogel
Erie, PA
http://www.marykay.com/dvogel