Pumpkin Job

 

1 can (16 oz.) pumpkin

2 1/2 tsp. pumpkin pie spice

2 tsp. vanilla

1 can evap. milk

3/4 c. sugar

1/2 c. Bisquick

2 T. margarine (melted I suppose)

2 eggs

 

Spray crock with non-stick spray. Beat ingredients together until smooth. Pour into crockery.

 

Pumpkin Pie Pudding

1 can (15 oz.) solid-pack pumpkin

1 can (12 oz.) evaporated milk

3/4 C. sugar

1/2 C. biscuit/baking mix

2 eggs, beaten

2 T. butter or margarine, melted

2 1/2 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 to 7 hours  or until a thermometer reads 160 degrees.  Serve in bowls with whipped topping if desired.  Good hot or cold.  Yield:  6 to 8 servings.