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)
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)
1/4 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
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!