'Monster Mash' Pumpkin Pie Custard

It's a dreary, rainy day in Georgia. So I think this is the perfect chance to try a new dessert. The best part is everything mixes together in about five minutes. I used small jelly jars and filled them about 3/4 full. And into the slow cooker they went, about three hours later a yummy treat was done to take to Mexican Train Dominoes. It can't get much easier than that!

Ingredients:
15-oz. can pumpkin
12-oz. can evaporated milk
3/4 cup sugar
1/2 cup biscuit baking mix
2 eggs, beaten
2 T. butter, melted
2-1/2 teaspoons pumpkin pie spice
2 teaspoon vanilla extract
Garnish: whipped cream

Directions:
In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center. Serve warm, topped with dollops of whipped cream. Makes 4 to 6 servings.