This is my new favorite recipe, and it doesn't have to be Thanksgiving to enjoy it!
EASY, EASY, EASY

PUMPKIN PIE PUDDING


1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk3/4 cup sugar......or 1/4 cup agave...........or 1/4 cup honey
1/2 cup biscuit/pancake/baking mix (Bisquick)
2 eggs, beaten
2 TBS butter, melted
2-1/2 tsp. pumpkin pie spice
2 tsp. vanilla extract
In a large bowl, combine all the ingredients. Transfer to a 3 quart slow cooker, coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees.Serve in bowls with whipped topping or ice cream if desired, but not necessary.

Bruschetta

Couple of chopped tomatoes
Handful of sliced green onions
2 TBS of chopped fresh basil or
2 tsp. dried basil
1 clove minced garlic
2 TBS of your favorite Italian dressing
1/4 cup grated Parmesan cheese.

Put 1 TBS of tomato mixture on sliced baguette
Either sprinkle with shredded Parmesan or mozzarella
or a slice of mozzarella

Place on a cookie sheet
Bake at 400* for 5-7 min
makes about 18 servings