Slow-Cooker Pumpkin Pie Pudding
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If you’re craving pumpkin pie, but baking really isn’t your thing, I’ve got you covered today with this easy and delicious Slow-Cooker Pumpkin Pie Pudding. With 8 simple ingredients and about 5 minutes worth of work, you can be on your way to having a dessert you’ll be proud to serve! Plus, who has oven-space during the holidays?!
And great news for our keto slow-cooking fans out there! This recipe is keto-friendly and comes from our Fix-It and Forget-It Keto Comfort Food Cookbook. You can find 126 more keto-friendly recipes in Fix-It and Forget-It Keto Comfort Food Cookbook which can be found just about anywhere books are sold in-store or online. You can purchase a copy on amazon now by clicking here.
Slow-Cooker Pumpkin Pie Pudding
Joette Droz, Kalona, IA
Makes 4–6 servings
Prep. Time: 5–7 minutes
Cooking Time: 6–7 hours
Ideal slow-cooker size: 3-qt.
15-oz. can solid pack pumpkin
12-oz. can evaporated milk
¼ cup plus 2 Tbsp. erythritol
½ cup keto-friendly baking mix
2 eggs, beaten
2 Tbsp. melted butter
1 Tbsp. pumpkin pie spice
2 tsp. vanilla extract
1. Mix together all ingredients. Pour into greased slow cooker.
2. Cover and cook on Low 6–7 hours, or until thermometer reads 160°F.
• Calories 168
• Fat 15
• Sodium 91
• Carbs 22
• Sugar 3
• Protein 9
Happy Slow-Cooking!
What is erythritol??