Pumpkin Pie Pudding – A Crockpot Recipe Recipe

Name: Pumpkin Pie Pudding – A Crockpot Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-3/4 cup Pumpkin Puree; 12 ounces, fluid Evaporated Milk; 1/4 cups Agave Nectar; 2 whole Eggs (large); 2 Tablespoons Unsalted Butter, melted; 2 teaspoons Vanilla Extract; 1/4 teaspoons Liquid Stevia; 1/2 cups Gluten Free Flour; 1 teaspoon Cinnamon; 1/2 teaspoons Nutmeg; 1/2 teaspoons Allspice; Optional Toppings: Whipped Cream, Cinnamon, Etc

Servings: persons

1-3/4 cup Pumpkin Puree
12 ounces, fluid Evaporated Milk
1/4 cups Agave Nectar
2 whole Eggs (large)
2 Tablespoons Unsalted Butter, melted
2 teaspoons Vanilla Extract
1/4 teaspoons Liquid Stevia
1/2 cups Gluten Free Flour
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1/2 teaspoons Allspice
Optional Toppings: Whipped Cream, Cinnamon, Etc

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Helpful hint:
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An instant read kitchen thermometer comes in handy when making any custard. The eggs are considered 'safe' to eat once the internal temperature reaches 165F and holds that temperature for 5 seconds. Take the reading by putting the thermometer in the middle of the custard, inserting it half way through. Touching the bottom of the CrockPot will give you an inaccurate reading.
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To make Pumpkin Pie Pudding:
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Prepare the crock of a 4 -6 quart CrockPot with cooking spray.
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Whisk together pumplin puree, evaporated milk, agave, eggs, melted butter, vanilla, and liquid stevia. In a separate bowl, combine flour, cinnamon, nutmeg, and allspice. Add dry ingredients to wet ingredients and combine until just mixed.
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Add pudding mixture to the greased crock. Cover and cook on low for 6 - 8 hours, or until the internal temperature reaches 165F.
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Serve warm or cold - either way it's totally delicious.
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Note about flour blend: I used the Sorghum-Garfava blend on my blog.

238

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-3/4 cup Pumpkin Puree, 12 ounces, fluid Evaporated Milk, 1/4 cups Agave Nectar, 2 whole Eggs (large), and more.

Yes, Pumpkin Pie Pudding – A Crockpot Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Pie Pudding – A Crockpot Recipe

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