Crock Pot Pumpkin Pudding
3 tbs. melted coconut oil or butter
3 cups pureed pumpkin
2 cups coconut milk
3 eggs
1/3-1/2 cup natural sweetener of choice (I used a mixture of palm sugar and maple syrup)
2 tsp. pumpkin pie spice
1.5 tbs. vanilla extract
3 tbs. coconut flour
1 tsp. baking powder
Use a little of the melted coconut oil or butter to grease the inside of the crock pot. Then add all ingredients and stir to combine. If you want a really even, creamy texture you can whip it all up in a blender or use a stick blender right in the crock pot first. I just used a lot of elbow grease until the pumpkin lumps were smoothed out.
Cover crock pot and cook on low for 6-8 hours. Pudding will get a crust on top and start to brown on edges, but still be pudding-like underneath.
Source: PreppyPaleo
3 tbs. melted coconut oil or butter
3 cups pureed pumpkin
2 cups coconut milk
3 eggs
1/3-1/2 cup natural sweetener of choice (I used a mixture of palm sugar and maple syrup)
2 tsp. pumpkin pie spice
1.5 tbs. vanilla extract
3 tbs. coconut flour
1 tsp. baking powder
Use a little of the melted coconut oil or butter to grease the inside of the crock pot. Then add all ingredients and stir to combine. If you want a really even, creamy texture you can whip it all up in a blender or use a stick blender right in the crock pot first. I just used a lot of elbow grease until the pumpkin lumps were smoothed out.
Cover crock pot and cook on low for 6-8 hours. Pudding will get a crust on top and start to brown on edges, but still be pudding-like underneath.
Source: PreppyPaleo