Pumpkin Pie Pudding (Gluten Free/Dairy Free Slow Cooker)
Recipe: #871
October 19, 2011
Categories: Desserts, Puddings, Christmas, Thanksgiving Slow Cooker, Canned Fruit, more
"The original is from Andrea Schaak. I have adapted it to make it gluten and dairy free. Perfect for Thanksgiving, when there's no more room in the oven! To reduce the sugar, I use less sugar and add some Stevia in."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (132.5 g)
- Calories 430
- Total Fat - 15.6 g
- Saturated Fat - 3.7 g
- Cholesterol - 68.4 mg
- Sodium - 422.1 mg
- Total Carbohydrate - 64.6 g
- Dietary Fiber - 0.9 g
- Sugars - 26.1 g
- Protein - 7.2 g
- Calcium - 134.3 mg
- Iron - 3.1 mg
- Vitamin C - 2 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large bowl, combine the first 8 ingredients.
Step 2
Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 3 ½-6 hours (depending on how hot yours gets - mine is new and only took 3 1/2).
Step 3
Serve in bowls with whipped topping, if desired.
Tips
No special items needed.
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