Saturday, October 6, 2012
Paleo Crock Pot Pumpkin Pie Pudding
I used to make a version using canned evaporated skim milk and whole grain baking mix. This year I wanted to try my hand at tweaking the original dish with paleo ingredients. While I did notice a little difference in texture, the flavor was the same. My kids didn't even notice I had changed anything, and just as eagerly gobbled it as in years past.
I included the coconut flour to ensure the pudding would come together without the baking mix I used in the past. I don't honestly know if it was necessary, as I have my suspicions that the egg and baking powder alone might have done the trick. Guess I have an excuse to make it again (in the name of science and experimentation!)
This dessert can double as a pretty virtuous dessert or healthy breakfast treat. My kids like to eat theirs with raw walnut pieces and raisins on top. I go crazy and sprinkle a little shredded coconut on mine as well.
Crock Pot Pumpkin Pudding
3 tbs. melted coconut oil or butter
3 cups pureed pumpkin
2 cups coconut milk
1/3-1/2 cup natural sweetener of choice (I used a mixture of palm sugar and maple syrup)
2 tsp. pumpkin pie spice
1.5 tbs. vanilla extract
3 tbs. coconut flour
1 tsp. baking powder
Use a little of the melted coconut oil or butter to grease the inside of the crock pot. Then add all ingredients and stir to combine. If you want a really even, creamy texture you can whip it all up in a blender or use a stick blender right in the crock pot first. I just used a lot of elbow grease until the pumpkin lumps were smoothed out.
Cover crock pot and cook on low for 6-8 hours. Pudding will get a crust on top and start to brown on edges (as shown below), but still be pudding-like underneath.