Pumpkin Pie Pudding - cooking recipe

Ingredients

1 (15 ounce) can solid-pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup biscuit mix
2 eggs, beaten
2 tablespoons butter, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
Cool Whip (optional)
chopped walnuts (optional) or chopped raisins (optional)

Preparation

In a large bowl, combine the first 8 ingredients.
Transfer to a slow cooker/crock pot coated with nonstick cooking spray.
Cover and cook on low for 6 to 7 hours or until a thermometer reads 160 degrees.
Top each serving with walnuts/raisins and cool whip if desired.