Slow Cooker Pumpkin Pudding Recipes

MAPLE-PUMPKIN PUDDING IN THE SLOW COOKER

Steps:

• Coat the bowl of a slow cooker with nonstick cooking spray.
• Combine pumpkin, evaporated milk, sugar, baking mix, maple syrup, eggs, butter, and pumpkin pie spice in a large bowl. Transfer to the prepared slow cooker.
• Cover and cook on Low until an instant-read thermometer reads 160 degrees F ( C), 6 to 7 hours. Stir in vanilla extract and serve.

LOW-CARB SLOW-COOKER PUMPKIN CUSTARD

Steps:

• Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter.
• Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer or a whisk. Gradually beat in sweetener. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in.
• Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. If prefered, you may sift them together.
• Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. When all ingredients are well mixed, transfer mixture to the slow-cooker.
• Place a paper towel over the crock, then cover with the lid. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard.
• Set slow-cooker to the low setting. Cook for 2-2:45 hours, and begin checking at the two hour mark. when custard is done, the sides will pull away from the crock and the center will be set. For me, it's usually done in about 2 hours and 15 minutes.
• Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

SLOW COOKER PUMPKIN PIE PUDDING

Steps:

• Spray a 6 quart slow cooker with vegetable oil spray.
• In a large bowl whisk the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, butter, pumpkin pie spice and bisquick mix until smooth and well combined.
• Pour into the slow cooker, place a clean kitchen towel over the top of it, cover and cook on low for 6 hours.

SLOW COOKER PUMPKIN PIE PUDDING

Steps:

• Mix together all ingredients.
• Pour into slow cooker insert that has been generously sprayed with nonstick cooking spray.
• Cover and cook on low for 6 to 7 hours or until thermometer reads 160 degrees.
• Serve with whipped cream or vanilla ice cream.

PUMPKIN CRANBERRY BREAD PUDDING

Steps:

• Place bread cubes in a greased 3- or 4-qt. slow cooker. Combine the next 8 ingredients; stir in cranberries. Pour over bread. Cook, covered, on low until a knife inserted in the center comes out clean, 3-4 hours., For sauce, bring sugar and water to a boil in a large saucepan over medium heat. Cook until sugar is dissolved and mixture turns golden amber, about 20 minutes. Gradually stir in cream until smooth. Remove from heat; stir in vanilla. Serve warm with bread pudding. If desired, add a scoop of vanilla ice cream to each serving.

SLOW COOKER PUMPKIN BREAD PUDDING

Steps:

• Spray or grease the inside of the slow cooker then cut the day old bread into cubes and place in the slow cooker.
• Melt the butter in a medium bowl then add the pumpkin puree, eggs, half-and-half, brown sugar, granulated sugar, vanilla and pumpkin pie spice and whisk to combine.
• Pour the mixture over the top of the bread cubes then gently toss, making sure all the bread is coated.
• Cover then cook on LOW for 3 hours or until a knife inserted in the center comes out clean.

SLOW COOKER PUMPKIN PUDDING

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.
• Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.