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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
3 Tbs coconut oil or butter, melted
2 cups pureed, cooked pumpkin
1 can coconut milk or 1½ cups cream
1/3 – ½ cup rapadura
½ cup flour of your choice
1 tsp cinnamon
¼ tsp nutmeg
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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