In a large bowl place pumpkin and mix
with spoon to soften. Gradually add 1/4 cup of the evaporated milk, stirring
until well blended with the pumpkin. Then add remaining evaporated milk and
the rest of the ingredient and beat to blend. Transfer to a 4 quart
crock-pot coated with nonstick cooking spray. Cover crock-pot and cook on
Low for 6 -7 hours, until pudding is set when lightly touched with finger.
Meanwhile, unfold refrigerated pie
crust and let stand at room temperature for 20 minutes. Gently roll out
crust on lightly floured surface until slightly thinner. Using cookie cutter
cut out small cutouts. Place on ungreased cookie sheet and sprinkle with
sugar. Bake at 375°F
for 8 -9 minutes, until cutouts are light golden brown. Remove from cookie
sheet and cool on wire rack. Serve warm or cool, garnished with whip cream.
Top each serving of pudding with a pie crust cutout. Or you can crumble up
sugar cookies or shortbread and sprinkle those on top of the pudding, so
each bite tastes like pumpkin pie
