Pumpkin Pie Pudding
This creamy, comforting no-hassle dessert is welcome year-round, but it's especially nice in fall.
6 to 8 servings
1 (15 ounce) can solid pack pumpkin
1 (12 fluid ounce) can evaporated milk
3/4 cup granulated (white) 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 slow cooker coated with nonstick cooking spray. Cover and cook on LOW for 6 to 7 hours or until a thermometer reads 160°F (71°C). Serve in bowls with whipped topping if desired.
Preparation Time: 5 minutes
Cook Time: 6 hours
1 serving (1 each) equals 229 calories, 9 g fat (5 g saturated fat), 76 mg cholesterol, 187 mg sodium, 33 g carbohydrate, 2 g fiber, 6 g protein.