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.