Crock Pot Pumpkin Pie Pudding
Yield: 6 – 8 servings
SIDE NOTE: 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.
- 1 3/4 cups pumpkin puree
- 12 ounces soy milk
- 1/4 cup coconut nectar
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon liquid stevia
- 1/2 cup Coconut Flour
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- Prepare the crock of a 4 -6 quart CrockPot with light sweep of coconut oil.
- Whisk together pumpkin puree, soy milk, coconut nectar, 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.
- Add pudding mixture to a greased crock. Cover and cook on low for 6 – 8 hours, or until the internal temperature reaches 165F.
- Serve warm or cold – either way it’s totally delicious.
COCONUT WHIPPED CREAM
- 1 14 ounce can of unsweetened full fat coconut milk (such As Thai Kitchen or Native Forests)
- 1 teaspoon high quality vanilla (gluten-free, if needed)
- 10-25 drops of liquid stevia
- Thoroughly whisk the ingredients together in a medium bowl.
- Pour into ISI canister. Refrigerate for 15-30 minutes. Follow instructions for adding the charger and shake about 10-15 times.
Get Yo’ Pumpkin On like Whoa,