1 cup pumpkin puree (15 ounces)
   1 tablespoon (scant) pumpkin pie spice
   2 teaspoons vanilla
   1 can evaporated milk (12 ounces)
   3/4 cup sugar
   1/2 cup biscuit mix
   2 tablespoons butter
   2 eggs


Spray the slow cooker crock with non-stick spray or lightly oil the inside.
Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
Pour the mixture into the prepared crockpot.
Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
Spoon into cups and top with whipped topping or a lightly spiced whipped cream.

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