Every year when the evening temperatures start to drop and the pumpkins begin to ripen in the garden, I crave this pudding. I make it often through the winter, as long as I have pumpkin in my root cellar or freezer.
This is not a creamy pudding. It is thicker with a cake-like texture. It’s almost a cross between a pudding and a pumpkin pie. The outsides of this pudding will brown, so if your children are picky, you might want to serve their bowls out of the middle of the crock-pot. My kids and I like this pudding best when it’s cold, but it’s also good hot.
I imagine egg replacer would work in this pudding, if you are egg free. If you try it, please post a comment so I know how it works.
Hands-on: 15 minutes
Hands-off: 6-7 hours
Serves 6
3 Tbs coconut oil or butter, melted
2 cups pureed, cooked pumpkin
1 can coconut milk or 1½ cups cream
2 eggs
1/3 – ½ cup rapadura
½ cup flour of your choice
1 tsp cinnamon
¼ tsp nutmeg
dash cloves
dash ginger
1 Tbs vanilla extract
Place a little of the melted oil into the crock-pot and coat the inside completely. Place the remaining oil and all of the remaining ingredients into a bowl and whisk until completely blended. Pour into the crock-pot and cook on low for 6-7 hours.
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oooo! I love pumpkin and I love my crock pot 🙂 I’m going to try egg replacer, just for fun!
NTMoMo recently posted..Alaska Rug Company
Mmmmm. I have not made pumpkin pudding and I’ve not made any sort of pudding in a crockpot. I’m going to give it a try. Thanks KerryAnn.
Amanda Rose recently posted..Sun Dried Tomatoes
This sounds incredible! Can’t wait to try it! We love pumpkin! Thanks for allowing me to share it on my FB page. Love and blessings, kel xoxo
Anyone try this with almond flour?
Has anyone tried coconut flour? I know in baking with it you have to add more eggs and liquid. But, I’m new to using it and have just used recipes calling for it and not tried to adapt any.
IS coconut milk the boxed kind?
Michelle, boxed or canned, whatever fits your diet best.