• Ricki

    posted on September 28, 2010 at 10:07 pm

    Sounds absolutely heavenly! (as do your memories of fall–wish I felt that way!). I was a bit late on the FB list, but one of my fave pumpkin recipes is this pumpkin butter. Makes a great gift, too! :)

    [Reply]

    Amy Reply:

    @Ricki, Sorry if I missed your recipe, Ricki. I was just thinking about making pumpkin butter earlier this week…I love it. :) Thanks for giving us a link to your recipe.

    [Reply]

  • Stephanie

    posted on September 28, 2010 at 10:27 pm

    I love the smell of autumn leaves! My husband and I went on a hike this weekend, and the smell of the leaves made me want to roll around in a freshly raked pile!

    I’ve got a great recipe that I make often when I’m craving spicy, pumpkinny yumminess for breakfast and snacks! I think it’s about time I give it another go. I’ve got 3 pie pumpkins sitting on the kitchen table, ready to be roasted.

    http://nograinnopain.blogspot.com/2010/05/pumpkin-chai-cranberry-muffins.html

    [Reply]

    Amy Reply:

    @Stephanie, I actually have a coconut chai ice cream in my blog que for tomorrow’s post. I love chai…I’ll have to check out your recipe. Thanks for sharing, Stephanie. Hugs!

    [Reply]

  • Zoe @ Z's Cup of Tea

    posted on September 28, 2010 at 11:44 pm

    Oh, Amy! This sounds wonderful! It just reminds me even more that we (my family and I) need to pull out our slow cooker and use it. We’ve been meaning to, thinking about it, and finding old slow cooker recipes we used to make but haven’t got to the doing part yet. That will be fixed soon, though!

    [Reply]

    Amy Reply:

    @Zoe @ Z’s Cup of Tea, I was just thinking about you last night…I hope school is going well. :) I hope you’ll post some CrockPot recipes…I’d love to see your take on them.

    [Reply]

  • Iris

    posted on September 29, 2010 at 2:40 am

    What lovely memories! Thanks for linking to my pumpkin cheesecake. I’ve been doing pumpkin everything lately…

    [Reply]

  • Shirley @ gfe

    posted on September 29, 2010 at 5:34 am

    Oh, that looks totally delicious, Amy, and I love that you shared a family photo and some memories. So nice. :-)

    I sort of wait until the beginning of October to get back into baking pumpkins and making wonderful goodies with them. Maybe because that’s when the sugar pumpkins start appearing here. Can’t wait … it’s almost here!

    Thanks so much for linking up my crustless pumpkin pie recipe–that is the #1 viewed post on my blog! The recipe allows one to not worry about a crust and folks don’t really miss the crust. If you don’t tell them it’s crustless when serving, most folks don’t mention it and are surprised when you point out that it’s crustless. Some have also said that they never liked pumpkin pie before because it was “too wet,” but with the little bit of flour added, the pie became “just right.” Similarly, your pudding has the tiny bit of flour and looks just right to me, too! ;-)

    Thanks again, Amy! You have me in such fantastic company, including yours! :-)

    Shirley

    [Reply]

    Amy Reply:

    @Shirley @ gfe, I agree, Shirley. If the filling is good, the crust is not so important. A crunch could be added with some toasted pecans is someone wanted it. And, thank you for sharing your pumpkin links with me. It makes it so much easier.

    [Reply]

  • Hallie @ Daily Bites

    posted on September 29, 2010 at 7:35 am

    Believe it or not, I haven’t owned a crockpot since before last Thursday. I finally bought one and am eager to use it this fall and winter. This might be the very first recipe I make! Thanks, Amy.

    [Reply]

    Amy Reply:

    @Hallie @ Daily Bites, I have three CrockPots and I’d have more but we’ve run out of storage. :) I need a really big one and a mini. (Notice the word ‘need’. My husband would say it’s a ‘want.’) Have fun with your new toy!

    [Reply]

  • carrie @ gingerlemongirl.com

    posted on September 29, 2010 at 8:46 am

    Oh my GOSH Amy!! YUM!! A Pumpkin pudding… now why haven’t I thought of that!! I can’t wait to try this! I LOVE that picture of you and your sis and dad! That is priceless!

    [Reply]

    Amy Reply:

    @carrie @ gingerlemongirl.com, Thanks, Carrie. I was so happy to find it…my dad passed away in December 2006. This brought back some good memories.

    [Reply]

  • Linda

    posted on September 29, 2010 at 9:07 am

    I started using pie pumpkins too, and I always like the flavor better than canned. This recipe looks delicious. I was so excited about it until I realized it has milk. I don’t know if I’ll have time this fall to work on dairy free versions of some of my favorite pumpkin recipes. I will miss a good pumpkin pie. Love the family picture!

    [Reply]

    Amy Reply:

    @Linda, I’m sure that dairy-free would work just fine. Try hemp milk…it’s a little creamier than other milks. :)

    [Reply]

  • Celiacs in the House

    posted on September 29, 2010 at 10:17 am

    Pumpkins and fall are my favorites. I love your family food memories you’ve been sharing lately. Using the slow cooker for dessert is not something I do, but I’m ready to give this recipe a try. I make pumpkin muffin tops with a cream cheese filling that my kids love.

    [Reply]

    Amy Reply:

    @Celiacs in the House, I fell in love with dessert in the CrockPot…it could be that my oven is on way too much lately. It’s just so darn easy and it feels like I’m cheating. :)

    [Reply]

  • Suzanne Collier

    posted on September 29, 2010 at 11:41 am

    This looks wonderful!

    [Reply]

  • Miz Helen

    posted on September 29, 2010 at 12:02 pm

    Miz Amy,
    I just love the picture of you and your Dad you look precious. Yummy Pumpkin Pudding I will have to try it.
    Thank You…

    [Reply]

  • CeeEsBee

    posted on September 29, 2010 at 12:23 pm

    This looks so delicious! I love anything pumpkin… and now I want to make this tonight. However, I only have coconut flour on hand. Can I use this in place of the Sorghum-Garfava Blend?

    [Reply]

    Amy Reply:

    @CeeEsBee, I think coconut flour will make this too thick…I haven’t tried it but if you used a couple tablespoons it might work. Just my guess – no promises. :)

    [Reply]

  • Jenn

    posted on September 29, 2010 at 2:56 pm

    Thanks so much for sharing, this pudding recipe looks awesome and so unique! I don’t think I’ve ever seen anything like it!!

    [Reply]

  • fooddreamer

    posted on September 29, 2010 at 2:57 pm

    Wow, this looks so good, I can’t wait to try it! I am so new to being sugar free, I don’t have any pumpkin recipes that fit the bill for me now. YET. I have a few ideas up my sleeve for the fall.

    [Reply]

  • Jenn G

    posted on September 29, 2010 at 3:14 pm

    I am shocked, beyond shocked, at the use of agave syrup in this recipe (and incidentally, the pumpkin butter one noted above).

    Most agave “nectar” or agave “syrup” is nothing more than a laboratory-generated super-condensed fructose syrup, devoid of virtually all nutrient value, and offering you metabolic misfortune in its place.

    The above is quoted from the following article, by Dr. Mercola: http://www.huffingtonpost.com/dr-mercola/agave-this-sweetener-is-f_b_537936.html

    My suggestion would be a nice, raw honey that still has the wonderful properties nature intended. Stevia would be another decent choice.

    I’d also eliminate the “cooking spray” and use a good quality butter, ghee, or coconut oil to grease the pot. Just like grandma used to do with the cookie sheets before non-stick, remember? I do.

    [Reply]

  • Julielynn

    posted on September 29, 2010 at 4:44 pm

    Amy, this looks amazing.

    [Reply]

  • Barbara @ moderncomfortfood

    posted on September 29, 2010 at 5:00 pm

    I don’t own a crock pot, but my son does. I might just borrow his to make this wonderful pumpkin pudding. Like you, but perhaps a bit more so, I’m longing for the cooler weather that signals autumn here in Florida and the chance to have heartier fall fare (and give my poor tank tops and shorts a rest too!).

    [Reply]

  • KalynsKitchen

    posted on September 29, 2010 at 7:14 pm

    Love the sound of this! Sounds like a winner.

    [Reply]

  • Mary

    posted on September 29, 2010 at 7:41 pm

    How weird that you posted about pumpkin. I too love it. When I was shopping this morning here in WI there was no canned pumpkin to be found on the shelf – just a big empty space. I went on my way and before I checked out I went back just in case they restocked and there it was – ONE can of pumpkin. Someone must have put it back…yippee!!!! Your recipe looks great!

    [Reply]

  • Jenn AKA The Leftover Queen

    posted on September 29, 2010 at 9:35 pm

    I adore pumpkin too Amy! This looks like a delicious pudding!

    [Reply]

  • Teresa

    posted on September 30, 2010 at 8:04 am

    Hi Amy,
    This looks so yummy! My son however cannot have milk. I am uncertain what condensed milk does versus regular milk but do you think I could use almond milk instead?
    Thank you!

    [Reply]

    Amy Reply:

    @Teresa, Almond milk should work….it might be less ‘custardy’ and will have a bit of a nuttiness to it but it should still set up just fine.

    [Reply]

  • renee

    posted on September 30, 2010 at 9:54 pm

    Looks great Amy! I might have to make some soon.

    I have been celiac for 15 years and my grandmother has always used the extra filling she has from making her two pies to make me a little dish of crustless pumpkin pie at Thanksgiving. Who needs the crust? Just a bit (or a lot) of whipped cream, huh?!

    We have never added flour to our pumpkin but I am wondering what that tastes like now…I would imagine the texture is slightly different?

    [Reply]

  • Lisa@www.bakedinmaine.com

    posted on October 1, 2010 at 8:13 pm

    I LOVE pumpkin and I can’t wait to try this!!!
    DELICIOUS!!!
    Lisa
    xo

    [Reply]

  • megan

    posted on October 3, 2010 at 5:52 pm

    Oh Pumpkin Pudding, how I love you! This looks beautiful, Amy!

    [Reply]

  • Alta

    posted on October 4, 2010 at 3:35 pm

    I love all winter squashes – pumpkin included! This looks so comforting.

    [Reply]

  • Aubree Cherie

    posted on October 6, 2010 at 6:11 am

    Hi Amy,

    This pudding looks fabulous! And making in the crock pot is just genius!I wanted to let you know that I added it to my blog’s favorite recipes from last week post. :)

    ~Aubree Cherie

    [Reply]

    Amy Reply:

    @Aubree Cherie, Always an honor, Aubree…headed over to see who else is in the line-up.

    [Reply]

  • Melody

    posted on October 10, 2010 at 7:18 pm

    I made this today and it’s delicious! Thanks again Amy! Can’t wait for your book!

    [Reply]

    Amy Reply:

    @Melody, I’m glad that you like it! It’s hard to believe it’s made in the slow cooker, huh? Hugs!

    [Reply]

  • Diane

    posted on November 20, 2010 at 7:30 pm

    Recently have eliminated gluten, grassy grains, sugar, including fruit and dairy. What can I substitute for milk? I will try light olive oil to replace butter, but am stumped on the milk…

    [Reply]

    Amy Reply:

    @Diane, A friend of mine, Selina from Creative Juices for Decor, made this with coconut milk. Her recipe is here: http://creativejuicesdecor.blogspot.com/2010/11/crockpot-pumpkin-pie-custard-sugar-free.html

    It looks delicious!

    Hugs,
    Amy

    [Reply]

  • Beth

    posted on September 28, 2011 at 8:00 pm

    Question….can you use a different flour blend for this besides the sorghum-bean blend?

    [Reply]

    Amy Reply:

    @Beth, You can definitely try it and see how it works. I haven’t tested it with anything else.

    Hugs,
    Amy

    [Reply]

  • Claire S.

    posted on October 7, 2011 at 12:56 pm

    Hi Amy,
    I am also needing to cut out cow’s milk, and was wondering how you thought subbing condensed goat milk for the evaporated milk would work.

    This recipe looks absolutely decadent!
    Also, have you had many dairy-free friends that have converted the recipes from your book successfully to be d/f? Just wondering…
    Thank you for all that you do!!

    [Reply]

    Amy Reply:

    @Claire S., I’ve never used condensed goat’s milk but if it’s similar to evaporated milk, I’m sure it would work. Just be aware of any added sugar in the goat’s milk as it might make this too sweet.

    Yes, I personally have converted the recipes to dairy-free when I cook for someone who needs it. Many of my cakes and cupcakes are dairy-free and I also have dairy-free frostings. In the back of the book there is a substitution chart so that you’ll know what I’ve used successfully.

    There’s more information about my book here:
    http://simplysugarandglutenfree.com/cookbook/about-ssgf-coobook/

    Hugs,
    Amy

    [Reply]

    Claire S. Reply:

    Amy, thank you so much for such a quick reply! Thank you for the information regarding your substitution list in the back of your book! It is in my cart on amazon! ;-)
    God Bless you!
    Claire

    [Reply]

  • Jenny R

    posted on October 15, 2011 at 4:51 am

    Made it and it is good! My Crock Pot must be super charged tho since mine was done in about 3 hours but I am not complaining b/c it made a great midnight snack with a huge dollop of sweet cream! Mmmm!

    [Reply]

    Amy Reply:

    @Jenny R, Thanks for coming back to share, Jenny! Yes, I’ve found that each CrockPot cooks a little different. Glad you caught it before it was way overcooked.

    Hugs,
    Amy

    [Reply]

  • Jenny

    posted on November 12, 2011 at 2:20 pm

    I have everything I need to make the crockpot pumpkin pie except the liquid stevia. What can I use as a substitute? I am just beginning my gluten & sugar free cooking/baking.

    [Reply]

  • Tami

    posted on October 4, 2013 at 8:59 pm

    Just found out the need for a low sugar diet and this sounds really good. But we don’t need to be gluten free. Could we just use some kind of basic flour instead of that blend you make? Note: we need to avoid all nut products.

    [Reply]

    Amy Reply:

    @Tami, I don’t know – I don’t bake with wheat anymore so it’s hard to say. You’d have to play around with the recipe. The other thing you can do is just sub something like coconut palm sugar for white sugar. That may work for you depending on your dietary needs. Here is a post about coconut palm sugar for more info.

    [Reply]

  • Jayne

    posted on October 5, 2013 at 10:32 am

    How much flour and how many carbs per serving?

    [Reply]

    Amy Reply:

    @Jayne, I don’t do a nutritional analysis on my recipes. If you want to do it yourself, there are lots of websites where you can input the recipe and get that info.

    Thanks for stopping by, Jayne!

    [Reply]

  • donnA

    posted on October 9, 2013 at 3:23 pm

    the instructions say add flour, but the ingredients do not list flour, how much flour?

    [Reply]

    Amy Reply:

    @donnA, The sorghum-garfava blend is the flour; I added the word “flour” to make it more clear. Hope that helps.

    [Reply]

  • Liz

    posted on October 14, 2013 at 1:47 pm

    Hello!

    Your recipe looks amazing! But is there anything you can substitute the evaporated Milk with I’m lactose intolerant.

    [Reply]

    Amy Reply:

    @Liz, Hi Liz – great question! I can’t eat dairy anymore either so I’d use coconut milk (full fat or light) or a dairy-free milk with a little ground chia or flaxseed in it…maybe a couple of teaspoons or so.

    [Reply]

  • Sherri

    posted on October 14, 2013 at 9:05 pm

    Amy – Your post made me smile and cry all at the same time! That photo of you, Lorie and your dad is too precious and then to read the comment about Grandma’s warm pumpkin pie and delicious apple crisp — it just went straight to my heart. Thanks for making my night. I printed this recipe and can’t wait to make it – and share it with my mom too! Love you! Sherri

    [Reply]

  • Yuna

    posted on November 4, 2013 at 1:57 pm

    This sounds delish! Would this work with almond or coconut flour?

    [Reply]

  • Pingback: Tasty Tuesday: Crock Pot Pumpkin Pie Pudding

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>