Gluten Free Pumpkin Pudding

 

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Gluten Free Pumpkin Pudding
Servings: 6 servings
Calories: 200 kcal
Author: Carol Kicinski
Ingredients
  • 1 (15-ounce) can pure pumpkin puree
  • 1 (12-ounce) can evaporated milk
  • ¾ cup white sugar
  • ½ cup gluten-free baking and biscuit mix
  • 2 large eggs
  • 2 tablespoons butter , melted
  • 2 teaspoons gluten-free vanilla extract
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1/8 teaspoon ground ginger
Instructions
  1. Use a 4-quart slow cooker sprayed with cooking spray. In a mixing bowl, combine all of the ingredients and whisk until fully blended. No need to use a power mixer, just some elbow-grease. Pour the batter into the prepared insert. Cover and cook on high for 3 to 4 hours or on low for about 6 hours. Check your “pie” after 2 hours on high and 3 hours on low. Then check every 30 minutes.
  2. When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.
  3. Let it sit in the slow cooker with the lid off until room temperature. Then spoon it into serving dishes and top with whipped cream or serve with vanilla ice cream.
Nutrition Facts
Gluten Free Pumpkin Pudding
Amount Per Serving
Calories 200 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g15%
Cholesterol 64mg21%
Sodium 182mg8%
Potassium 36mg1%
Carbohydrates 32g11%
Sugar 26g29%
Protein 2g4%
Vitamin A 220IU4%
Calcium 30mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cloves Ginger Holiday Magazine Nutmeg Pudding Pumpkin Slow Cooker Stephanie O'Dea
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