Flickr Photo Credit: Pink Hats Red Shoes
I believe this one came from a military wives recipe swap I hosted in Italy. I like it because it’s basically a rustic, homespun recipe you can start cooking and have ready for unexpected company and an afternoon snack for family.
Let it cook while you work on other projects.
15 ounce can of solid pack pumpkin, 12 ounce can of evaporated milk, 3/4 cup sugar, 1/2 cup baking mix, 2 beaten eggs, 2 tbsp melted butter or margarine, 1 tbsp pumpkin pie spice, 2 tsp vanilla, whipped cream or low fat whipped topping.
Mix together all ingredients except whipped cream. Pour into greased slow cooker. Cover and cook on low 6-7 hours. Serve scooped into bowls with whipped cream. A no-brainer autumn treat!