1 can (15 ounces) solid-pack pumpkin
1 can (12 ounces) evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tablespoons butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoons McCormick® Pure Vanilla Extract
Whipped topping, optional
Read more: http://www.tasteofhome.com/recipes/pumpkin-pie-pudding#ixzz3HYeQl3sp
In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.
Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired. Yield: 6 servings.