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Pumpkin Pie Pudding

1 can (15 oz. ) solid-pack pumpkin
1 can (12 oz. ) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 Tbsp butter or margarine, melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla extract whipped topping, optional


In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees. Serve in bowls with whipped topping if desired. Good hot or cold. Yield: 6 to 8 servings.

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