Crock Pot Nutty Pumpkin-Pie Pudding

• nonstick cooking spray
• 1 (15 ounce) can pumpkin
• 1 (5 ounce) can evaporated milk (2/3 cup)
• 1/3 cup sugar
• 2 tablespoons pumpkin pie spice, divided
• 1 (9 ounce) yellow cake mix (1 layer size)
• 1 cup pecans or 1 cup walnuts, toasted and chopped
• 1/4 cup butter, melted
• frozen whipped topping, thawed (optional)

1. Lightly coat a 3-1/2 to 4 quart crockpot with cooking spray. In the prepared cooker, stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared crockpot.
2. In a medium bowl stir together cake mix, nuts, and remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture already in the crockpot. Drizzle melted butter over cake mix mixture.
3. Cover and cook on HI heat (ONLY) for 2-1/2 hours. Turn off cooker, and if possible, remove liner from cooker. Let stand, uncovered, for 30 minutes.
4. To serve: Spoon warm pudding into bowls. If desired, top individual servings with dessert topping.

nonstick cooking spray, pumpkin, milk, sugar, pumpkin pie spice, yellow cake, pecans, butter, frozen whipped topping

Taken from www.food.com/recipe/crock-pot-nutty-pumpkin-pie-pudding-335503 (may not work)