Tuesday, October 22, 2013

Slow Cooker Pumpkin Pie Pudding (Gluten Free and Low Fructose)

It's been f.o.r.e.v.e.r since I posted a recipe.

We went to the pumpkin patch this weekend.  My favorite part of going?  The apples.

I know, apples?  at a pumpkin patch?

Yup.  We went to Detering's Orchard.  It is becoming my favorite place to get pumpkins.  Josh and I took the kids out.  They have hayrides and an apple toss, but those cost money, so we didn't partake.

We did pet cows, wander around, search for the perfect pumpkins, play in a hay maze and a corn maze.

We also got a box of apples.  Yum.

I wanted baked apples, which means I needed to make something for Tessa.  It needed to fit two needs:

1. Easy to make (didn't want to have to figure out a bunch of substitutions)
2. "Healthy" enough to eat for breakfast.

What did I make?  Slow Cooker Pumpkin Pie Pudding.  I found the recipe online, but didn't write down where.

Tessa approved - she devoured a bowl this morning for breakfast.

Slow Cooker Pumpkin Pie Pudding

1 can of pumpkin puree (15 oz)
1 can evaporated milk (12 oz)
3/4 cup evaporated cane juice
1/4 cup powdered dextrose
1/2 cup Tess-Quik (GF baking mix)
2 eggs
2 TBSP butter, melted
1 1/4 tsp cinnamon
1/2 tsp nutmeg
pinch cloves
pinch ground ginger
2 tsp vanilla extract (make sure it's GF and has NO corn syrup)

Coat the inside the slow-cooker with GF cooking spray.  Set aside.

In a mixing bowl, combine all of the ingredients. Whisk until fully blended.

Pour batter into the prepared slow cooker.  Cover and cook on high for 3-4 hours, or on low for 6 hours.  Check the pudding after 2 hours (high) or 3 hours (low), then check every 30 minutes.

The pudding is done when it looks like a pumpkin pie - pulling away from the edges and set in the center.  It may crack, that's perfectly fine.

Remove the slow-cooker from the base and let it sit until cooled to room temperature.  Serve with sweetened whipped cream. (I sweeten the whipped cream with equal parts powdered sugar and powdered dextrose)

She loved it.
and oh so super easy.

One bowl, no mixer.  perfect.  If you don't need it to be low-fructose, simply eliminate the powdered dextrose, and replace the evaporated cane juice with white sugar.