Saturday, October 6, 2012

Paleo Crock Pot Pumpkin Pie Pudding

If you follow my blog you are aware of my extreme affection for pumpkin. While my kids aren't as obsessed as me, there is one treat that they adore and request every fall: 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
3 eggs
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.


  1. did you use canned coconut milk or the more carton "milk-alternative" coconut milk?

  2. great question! I only ever use the canned 100% coconut milk.

  3. Does it matter if you use fresh or canned pumpkin?

    1. I'm an underachiever and tend to work only with canned, but I imagine if the proportion was the same fresh would taste wonderful!

  4. Would light coconut milk work or does it need to be full fat? I used my last can of full fat to make whip cream and only have light in the house right now and want to make this for a breakfast treat for tomorrow. Thanks!

    1. I've made it with both and it was equally good... go for it!

  5. What size crockpot did you use here? Looks great!

  6. Making this some time this week. I have a ton of canned pumpkin in my pantry that I've been needing to use. This looks like a great breakfast!

  7. Can this be made in advance or does it have to be served hot from the crock pot?

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