1	can	(15 ounces) solid pack pumpkin
1	can	(12 ounces) evaporated milk
3/4	c.	sugar
1/2	c.	biscuit/baking mix
2		eggs, beaten
2	tbsp.	butter or margarine, melted
21/2	tsp.	pumpkin pie spice
2	tsp.	vanilla extract
		whipped topping, optional

In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160°. Serve in bowls with whipped topping if desired.

Yield: 6-8 servings