Mix all together:
1 15-oz. can pumpkin,
12-oz. evaporated milk (you can use
reconstituted dry milk mixeddouble-strength, 12 oz. is 1-1/2 cups
3/4 cup sugar,
1/2 cup baking mix (like Bisquick),
2 tablespoons melted butter,
1 tablespoon pumpkin pie spice (or
your own equivalent) and
2 teaspoons of vanilla.
I added some saigon cinnamon to ours.
Pour into greased crock-pot. Cover and cook on low 5-6 hours or until thermometer reads 160 degrees - it will puff up nicely when it's
done. You can make this on the holiday itself in place of pumpkin pie, it's that good, and frees up your time, energy and oven space.
Seriously this is so easy and so good
This is my FAVORITE Pumpkin Pie