Pumpkin Pie 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 Bisquick baking mix
  • 2 eggs, beaten
  • 2 tablespoons melted butter
  • 2 1/2 teaspoons pumpkin pie spice


  1. In a large bowl mix together all ingredients.
  2. Transfer to slow cooker coated with nonstick cooking spray.
  3. Cover and cook on LOW for 6 to 7 hours.
  4. Serve garnished with whipped cream.

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