Slow-Cooker Pumpkin Pie Pudding - cooking recipe

Ingredients

15 ounces pumpkin, canned
12 ounces evaporated milk, canned
3/4 cup sugar
1/2 cup buttermilk baking mix
2 eggs, beaten
2 tablespoons butter, melted
1 tablespoon pumpkin pie spice
2 teaspoons vanilla
whipped cream

Preparation

Mix together all ingredients except whipped cream. Pour into greased slow cooker.
Cover and cook on Low 6-7 hours, or until thermometer reads 160 degrees.
Serve in bowls topped with whipped cream.