Pumpkin Pie Pudding

Source: Jan Taylor

1 (15 ounce) can solid-pack pumpkin
1 can evaporated milk
3/4 cup granulated sugar
1/2 cup biscuit/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

In a large bowl, combine the first eight ingredients. Transfer to a crockpot coated with nonstick cooking spray. Cover and cook on LOW for 6-7 hours or until a thermometer reads 60 degrees F.

Serve in bowls with whipped topping if desired.

Makes 6-8 servings.