Nonstick cooking spray
1 (15-oz can) pumpkin
2/3 cup evaporated milk
1/3 cup sugar
2 tbsp pumpkin-pie spice
1 1-layer size yellow cake mix
1 cup walnuts or pecans, toasted and chopped
1/4 cup butter melted
Whipped cream for serving, optional
Lightly coat the inside of a 3 1/2 or 4-quart slow cooker with the cooking spray.
In the prepared cooker, stir together pumpkin, milk, sugar and 1 tablespoon of the spice. Spread evenly over the bottom of the cooker.
In a medium bowl stir together the cake mix, nuts and remaining tablespoon of the spice. Evenly sprinkle over pumpkin mixture. Drizzle the butter over all.
Place lid on cooker and cook on high for 2 1/2 hours. Remove crockery liner from the cooker, if possible. Allow to cool, covered, for 30 minutes.
To serve, spoon the warm pudding into dessert dishes and top with whipped cream, if desired.
Yield: 8 servings