- 1 Can Pumpkin puree (15 ounces)
- 1 Scant tablespoon pumpkin pie spice
- 2 Teaspoons Vanilla
- 1 Can Evaporated milk (12 ounces)
- 3/4 Cup Sugar
- 1/2 Cup Biscuit mix
- 2 Tablespoons Butter
- 2 Eggs
Spray the slow cooker crock with non-stick spray or lightly oil the inside.
Combine all ingredients in a mixing bowl
Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
Pour the mixture into the prepared slow cooker.
Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
Spoon into cups and top with whipped topping or a lightly spiced whipped cream.
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