gluten free, yeast free
Ingredients:
1 3/4 cups mashed canned pumpkin
12 ounces unsweetened almond milk
1/4 cup agave nectar
2 large eggs, beaten
2 tablespoons butter, melted
2 tablespoons vanilla extract
1/4 teaspoon liquid stevia
1/2 cup gluten free flour mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Preparation:
In a 4-6 quart crockpot, apply cooking spray. Whisk together mashed pumpkin, unsweetened almond milk, agave, eggs, melted 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 greased crock. Cover and cook on low 6-8 hours, or until the internal temperature reaches 165F.
Serve warm or cold – either way it’s delicious. Serves 6-8
