Gluten Free Crockpot Pumpkin Pie Pudding

Pumpkin pie gets a hands-off makeover with this easy, slow cooker dessert that will get you in the mood for autumn!

Feeds  6

Today, I'm so excited to be wrapping up Slowcooker Week with a recipe from the Slowcooker Queen herself, Kelly from Mostly Homemade Mom! If you've never visited Kelly's blog, I'm sure this post is going to drive you right over! She's full of good idea and great looking food. Welcome, Kelly!

Well hello everyone and a huge Happy Fall to you! My name is Kelly and I'm lady behind the scenes at Mostly Homemade Mom. I have a "thing" for shortcut recipes, but I guess more specifically, shortcut recipes that look like you slaved away in the kitchen all day. Yep, I'm a big faker. :P   On top of that, I might have a *slight* obsession with my Crockpot. Most slow cooker recipes require 15 minutes or less of prep time, then you just dump it in and turn it on. Then at the end of the day you come home wondering what the hay you're going to make for dinner, you walk through that door, and you remember that you rock. I love that feeling.   Today, though, I'm bringing you something a bit different - a Crockpot dessert. If you haven't tried making desserts in the Crockpot, I'm here to help you get on board! To be honest with you, something magical happens when you mix these ingredients together and cook them low and slow. It literally tastes like a pumpkin pie in the Crockpot, it's pretty close to amazing. I'm thinking this would be an amazing dessert for Thanksgiving - have it cook away on it's own while you get the rest of the dinner ready. Whatever you do, don't skip the whipped cream. There's something about the warm pumpkin pie pudding with the cold, creamy whipped cream that just takes it over the top. Yum!  

---

Ingredients:

For the pumpkin pie pudding
3/4 cup sugar
1/2 cup gluten free Bisquick
1 1/2 tsp vanilla
2 tsp pumpkin pie spice, plus more for garnish
2 tbsp butter, melted
2 eggs
12 oz evaporated milk
15 oz pumpkin puree
whipped cream

---

Instructions:

Crockpot Pumpkin Pie Pudding*

1. In a large bowl, beat together evaporated milk, pumpkin, eggs, sugar, Bisquick, butter, pumpkin pie spice and vanilla with a hand mixer until smooth.
2. Spray in the inside of a slow cooker with non-stick spray and pour the pudding into the slow cooker.
3. Cover and cook on low 3 to 4 hours, or until the center is almost set and it's pulling away from the sides.
4. Remove lid and cook an additional 30 minutes or until a skewer inserted into the center comes out clean.
5. Spoon into serving dishes and top with whipped cream and sprinkle of pumpkin pie spice.

 *adapted from Gooseberry Patch 101 Slow Cooker Recipes

 
Here are some more of Kelly's favorite fall dessert recipes:

Thank you so much Anyonita for having me here, today! I'd love to have you all visit me on Mostly Homemade Mom. Have a wonderful autumn!