Pumpkin Pudding

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  • 1 (15 ounce) can solid pack pumpkin
  • 1 (12 ounce) can evaporated milk
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose baking mix
  • 2 1/2 teaspoons pumpkin pie spice
  • 2 eggs
  • 2 tablespoons butter
  • 1/2 teaspoon cinnamon
  • 2 teaspoons vanilla extract
  • Whipped cream, for serving (optional)


  1. Combine all ingredients except whipped cream in a large bowl.
  2. Coat a slow cooker with nonstick cooking spray.
  3. Place mixture in slow cooker.
  4. Cover, and cook on LOW for 7 hours.
  5. Serve topped with whipped cream.

Yield: 6 to 8 servings

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