Slow Cooker Pumpkin Pie/Pudding (dairy and gluten free) ** the pic above is regular pumpkin pie, I didn’t have time to take a photo 😉
1 (15 ounce) can solid pack pumpkin
1 1/2 cups full fat coconut milk
1/2 cup sugar
2-3 packets Stevia (See note)
1/2 cup Gluten Free biscuit/baking mix (or regular if you are not Gluten free)
2 beaten egg
2 tablespoons coconut oil (or butter if not dairy free)
2 1/2 teaspoons pumpkin pie spice
2 teaspoons real vanilla extract
whipped cream (or whipped coconut cream if dairy free)
Spray your slow cooker with nonstick spray or coat with oil.
Combine all your ingredients (except Whipped Cream) in a large bowl. Once mixed put mixture in prepared slow cooker and cover. Cook on low for 6-7 hours. To serve top each portion with yummy whipped cream.
1. If you make the coconut whipped cream and are using full fat coconut milk you can skim the thicker part off the top (where more fat to whip is) and use the thinner liquid for your light coconut milk for the pudding.
2. The sweetness of white Stevia Packets vary- so I would recommend adding 1 packet at a time. If you don’t like stevia either leave it out or add up to 1/4 cup more sugar.
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