• 1 can – 15 ounces solid-pack pumpkin
• 1 can – 12 ounces evaporated milk
• 3/4 cup sugar –
• 1/2 cup biscuit/baking mix –
• 2 large eggs – beaten
• 2 tablespoons butter – melted
• 2-1/2 teaspoons pumpkin pie spice –
• 2 teaspoons vanilla extract –
• Sweetened whipped cream or vanilla ice cream – optional
• Combine first eight ingredients.
• Transfer to a greased 3-qt. slow cooker.
• Cook, covered, on low until a thermometer reads 160°, 6-7 hours.
• If desired, serve with whipped cream.
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