Pumpkin Pudding Recipe

by JT Branson
(Montana)

Pumpkin Pudding Recipe

1 can pumpkin (15 oz)

1 can evaporated milk (12 oz)

3/4 c. sugar

1/2 c. baking mix (Bisquick type)

2 eggs (beaten)

2 T. butter (melt)

2 1/2 t. pumpkin pie spice

Cool Whip for topping (any whipped topping)

Stir everything together except the cool whip. Spray cooking spray to grease the inside of the crock pot. Pour mixture in crock pot.

Cook: Low 6 to 8 hours.
Garnish with Cool whip