Pumpkin Pie Pudding (Gluten Free/Dairy Free Slow Cooker)
Created by Cheesehead on October 19, 2011
- Servings: 8
- Prep Time: 5m
- Cook Time: 3h
- Recipe #871
Ingredients
- 1 (15 ounce) can solid pack pumpkin
- 1 (12 ounce) can evaporated milk (try a little less) or coconut milk
- 3/4 cup sugar (sugar/Stevia)
- 1/2 cup gluten-free biscuit/baking mix
- 2 eggs, beaten
- 2 tablespoons melted butter or margarine
- 1 1/2 teaspoons pumpking pie spice
- 2 teaspoons vanilla
- Whipped topping, optional
How to Make
-
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.
Nutritional Facts
- 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