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PUMPKIN PIE PUDDING

Posted by Dina-Marie Oswald on

Who says pumpkin pie is just for the holidays?

I used to!

But, not since making Pumpkin Pie Pudding!

It all started when I was cleaning out my pantry. If you are like me, it seems there are always items (usually canned foods) that are lost behind everything else. This time, it was canned pumpkin that I bought on sale after the holidays – last year or maybe the year before, who knows!

 

The canned pumpkin smelled fine and tasted good so I had to find a use for it. Pumpkin Pie was the first recipe that came to mind. But, with the heat of summer, I was not in the mood to make pie crust – period.

Then I had a thought – the filling to pumpkin pie is so delicious, why not make it with modifications into a pudding! And then, my real creativity kicked in – I could cook it in the crock pot and not heat the kitchen up at all!

I love my crock pot but the problem is its small size. Yes, even our 6 quart  crock pot (affiliate link) is to small for a main dish for our family! Thankfully, I have a 22 qt roaster that is perfect – but only for main dishes. For Pumpkin Pie Pudding, the 6 qt crock pot was what I used.

 

Pumpkin Pie Pudding

 

Nutritional Benefits of Pumpkin

As if the taste of pumpkin pie pudding, pumpkin pie, cooked pumpkin, or other recipes using pumpkin is not enough to convince you to include pumpkin in your diet, there are serious nutritional benefits to consider!

Pumpkin:

  • is high in the antioxidants leutin, xanthin, carotene
  • is loaded with vitamin A, B, C and E
  • contains beta carotene which the body converts into a form of vitamin A which is important for eyesight
  • contains another eye-healthy antioxidant, zea-xanthin, which has UV (ultra-violet) rays filtering actions in the macula lutea in retina of the eyes – it helps protect from “age-related macular disease” (ARMD) in the elderly
  • contains no saturated fats or cholesterol
  • is high in fiber – 3 gram per 1 cup serving means it will keep you fuller longer
  • Combine the fiber content with the low calorie content (49 calories /1cup) and you have a great food to help ward off unwanted pounds.
  • May help reduce the risk of cancer due to the antioxidants – The National Cancer Institute found  pumpkin, as well as, sweet potatoes and butternut squash to have a part in cancer prevention.
  • 1 cup of pumpkin has more potassium than 1 banana! Pumpkin has 564 milligrams and a banana has 422 milligrams.

pumpkin pie pudding

The results were delicious AND I used up my canned pumpkin!

Pumpkin Pie Pudding

prep 

cook 

total 

yield 4 - 6 servings

Ingredients

  • 1 tsp butter or cooking spray
  • 1 (15 oz) can pumpkin
  • 1 1/2 c. milk
  • 4 eggs
  • 2/3 c sucanat (or raw sugar)
  • 2 tsp vanilla - Make your own!
  • 2 1/2 allspice
  • 1/2 tsp cinnamon

    I buy all my real salt and spices from my affiliate partnerStarwest Botanicals because of their superior quality. Their herbs & spices are organic, non-irradiated plus, I think they are more aromatic and full flavored than any others.

Instructions

  1. Grease the crock pot with butter or spray.
  2. Combine all ingredients in a bowl and mix well using a hand mixer.
  3. Pour mixture into the crock pot.
  4. Cover and cook on low for 3 - 4 hours. The pudding should be firm - like pumpkin pie without the crust.
  5. Serve (hot or cold) and enjoy!