My husband loves anything pumpkin, and this creamy, comforting dessert is one of his favorites. Although we make the super-easy pudding all year long, it’s especially nice in the fall.
—ANDREA SCHAAK BLOOMINGTON, MN
PREP: 10 MIN. • COOK: 6 HOURS • MAKES: 6 SERVINGS
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
Whipped topping, optional
1. In a large bowl, combine the first eight ingredients. Transfer to a 3-qt. slow cooker coated with cooking spray.
2. Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired.