Pumpkin Pudding in the Crock Pot

This recipe is FANTASTIC and it is from my friend Carrie Lynn Baird.  She self published a cookbook called 30 Days In a Crockpot:  Recipes for the Crockpot when it's all you got!  She quickly tells you the story of how the book came about and then shares 30 of the best crock pot recipes I have ever seen.  I will share one with you here and if you are interested in ordering her book you can e-mail her here to request one and she will give you details on how to obtain it.  It is inexpensive and a valuable resource. 

Here is the recipe we made today...

Pumpkin Pudding

1 large can pumpkin pie filling

2 tsp vanilla

1 large can evaporated milk

1 cup brown sugar packed

1 cup biscuit mix (I make my own but store bought is perfect for this)

4 Tbsp butter

3 eggs

chopped pecans if desired

Spray crockpot with cooking spray coating sides and bottom well

Combine all ingredients except pecans in a mixing bowl

Beat well with a mixer until smooth

Pour in the crockpot

Sprinkle the chopped pecans on top

Cover and cook on low for 6 to 8 hours (mine only took 4 hours and it was perfect!)

Do not peek.... leave the lid on or it will fall before it's done.

Scoop and serve with ice cream or whipped cream!  

Italic words are mine in the recipe, btw.

Here is ours...