Pumpkin Pie Pudding – A CrockPot Recipe

Helpful hint:

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.

To make Pumpkin Pie Pudding:

Prepare the crock of a 4 -6 quart CrockPot with cooking spray.

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.

Add pudding mixture to the 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.

Note about flour blend: I used the Sorghum-Garfava blend on my blog.