Crockpot Pumpkin Pie Custard - Sugar, Gluten, Dairy Free

I guess when I make a dessert three times in one week it becomes "Blog Worthy". The fact that it is sugar free, gluten free, dairy free, and uses the crock pot automatically puts it on the top of my "LIKE" list. 

I got this recipe off a wonderful, well known blog Simply Sugar and Gluten Free.  I love Amy, she is so genuine and has such a gift with making healthy food taste fabulous! 

Pumpkin Pie Custard

1 3/4 cups pumpkin puree
12 ounces (1 1/2 c) coconut milk (or evaporated milk)
2 Tbsp  agave nectar
2 large eggs, beaten
2 tablespoons melted coconut oil (or butter)

2 teaspoons vanilla extract
1/4 teaspoon liquid stevia (adjust for your own taste)

1/2 cup coconut flour blend  (or regular flour if not going GF)
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice

dash of salt

Prepare the crock of a 4 -6 quart CrockPot with cooking spray.

Whisk together pumpkin puree, milk, agave, eggs, melted oil or butter, vanilla, and liquid stevia. In a separate bowl, combine flour, cinnamon, nutmeg, and allspice. Add dry ingredients to wet ingredients and combine until just mixed.

Add pudding mixture to a greased crock. Cover and cook on low for 6 - 8 hours, or until the internal temperature reaches 165F.

If you use a larger crockpot just double the recipe. 

*NOTE* I highly recommend cooking this the day before serving.  I found that the flavors evolve much more the next day.  If you have the space just stick the entire crock pot in the refrigerator.  It makes the cuts a lot cleaner after it cools. 

This recipe REALLY is best served with whip cream.  If you don't have any sprinkle slivered almonds or coconut flakes on top.

ENJOY! Happy Thanksgiving!