This is a recipe I got from Quick Cooking Magazine back in the 1990s.
1 can (15-oz) pumpkin
1 can (12-oz) evaporated milk
3/4 cup granulated sugar
1/2 cup biscuit/baking mix
2 eggs, beaten
2 tbsp butter, melted
2 1/2 tsp pumpkin pie spice
2 tsp vanilla extract
whipped cream for garnish, optional
ground cinnamon for garnish, optional
Combine all the ingredients except whipped cream in a large bowl.
Spray a 3-quart slow cooker with nonstick cooking spray and transfer the pudding mixture to the cooker.
Cover cooker and cook on low 6 to 7 hours until a thermometer reads 160 degrees.
To serve, dip into dessert dishes and top each with a dollop of whipped cream, if desired.
Sprinkle whipped cream lightly with ground cinnamon, if desired.