Crock Pot Nutty Pumpkin-Pie Pudding - cooking recipe

Ingredients

nonstick cooking spray
1 (15 ounce) can pumpkin
1 (5 ounce) can evaporated milk (2/3 cup)
1/3 cup sugar
2 tablespoons pumpkin pie spice, divided
1 (9 ounce) yellow cake mix (1 layer size)
1 cup pecans or 1 cup walnuts, toasted and chopped
1/4 cup butter, melted
frozen whipped topping, thawed (optional)

Preparation

Lightly coat a 3-1/2 to 4 quart crockpot with cooking spray. In the prepared cooker, stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared crockpot.
In a medium bowl stir together cake mix, nuts, and remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture already in the crockpot. Drizzle melted butter over cake mix mixture.
Cover and cook on HI heat (ONLY) for 2-1/2 hours. Turn off cooker, and if possible, remove liner from cooker. Let stand, uncovered, for 30 minutes.
To serve: Spoon warm pudding into bowls. If desired, top individual servings with dessert topping.