Crockpot Pumpkin Pie Pudding

One of my favorite fall traditions is to make Crockpot Pumpkin Pie Pudding. I adapted the recipe from one by Margaret Kaeter in The Everything Slow Cooker Cookbook (300 delicious, healthy meals that you can toss in your crockery and prepare in a snap!) I adapted it to my low-sugar, wheat-free lifestyle, and and my friends like it anyway. It's like a pumpkin souffle. Yummy!

Crockpot Pumpkin Pie Pudding

Pot size: 3 – 6 quarts

Serves 8 (double for large crockpot)

• 2 eggs
• 1 15-oz. can solid-packed pumpkin
  
• 1 12-oz. can evaporated milk
  
• ¾ cup sugar or sugar subst. (I use xylitol)
• ½ cup buttermilk biscuit mix (I use wheat-free)
• 2 tablespoons melted butter
  
• ½ tsp. nutmeg
  
• 2 tsp. vanilla

Beat the eggs with a fork until slightly frothy. Mix together all the ingredients. Pour into the slow cooker. Cover and cook on low setting for 6 to 7 hours.

Optional: Top with whipped cream or vanilla ice cream. I like it best with maple-flavored whipped cream -- click here for the recipe.

(NOTE: It is extremely hot when cooked – would be best to let it cool at least an hour before serving.) The leftovers freeze well. I like to freeze it in individual portions. Thaw and then heat in the microwave.