 | | Pumpkin Pie Pudding |
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1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup baking mix
2 eggs, beaten
2 tablespoons butter or margarine, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
whipped topping, optional |
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| Instructions |
| In large bowl combine the first 8 ingredients. Transfer to crock coated with nonstick cooking spray. Cover and cook on low for 6 to 7 hours. Serve in bowls with whipped topping and a sprinkle of nutmeg.
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