Pumpkin Pie Pudding

Ingredients

• 0.5 cup biscuit baking mix 
• 2 tablespoons butter melted
• 15 oz pumpkin canned
• 2  eggs beaten
• 12 oz evaporated milk canned
• 2.5 tablespoons pumpkin pie spice 
• 0.8 cup sugar 
• 2 teaspoons vanilla extract 
• 6 servings garnish: whipped cream 

Equipment

• bowl
• toothpicks
• slow cooker

Directions

1. In a bowl, mix together all ingredients except topping.
2. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray.
3. Cover and cook on low setting for 3 1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center.
4. Serve warm, topped with dollops of whipped cream.