Pumpkin Pie Pudding, Homemade Bisquick

I made this for our church's Thanksgiving dinner.


Pumpkin Pie Pudding Serves 12
Ingredients:

• 2 cans 15oz solid pack pumpkin
• 2 cans 12oz evaporated milk
• 1.5 cup sugar
• 1 Cup bisquick/baking mix (homemade recipe to follow)
• 4 eggs, beaten
• 4 Tbs butter, melted
• 5 tsp pumkin pie spice (homemade recipe to follow)
• 4 tsp vanilla extract

Directions:
In a large bowl, mix all ingredients. Pour into a Pam sprayed large crockpot. Cover and cook on low fo 6-8 hours, or until thermometer reads 160 degrees. Serve in bowls with whipped cream if desired. Can also be used as a dip for graham crackers or spread over sweetened cream cheese.


Homemade Bisquick
Ingredients:

• 6 cups all-purpose flour
• 3 tablespoons baking powder
• 1 tablespoon salt
• 1 cup vegetable shortening

Directions:

 Sift flour, baking powder and salt three times into a large bowl. 

 Cut in shortening with a pastry blender until mixture resembles fine crumbs.

 Store mixture in airtight container in the refrigerator up to 4 months. 

 Use whenever your recipe calls for "Bisquick mix".

Homemade Pumpkin Pie Spice

Ingredients:

4 tsp gound cinnamon

2 tsp ground ginger

1 tsp ground cloves

1/2 tsp all spice

Mix together all spices and keep in airtight container.  ( I used the whole thing in this recipe)