One of my all-time favorite foods is pumpkin. Healthy. Tasty. Naturally gluten-free and sugar-free.
My clue that fall has officially arrived is the onset of pumpkin recipes that pop up all over the blogoshpere. Fall shows up in Texas a little slower than most places.
It doesn’t stay long, either. Leaves change color and drop from the trees all within a couple of weeks.
While I love the milder weather here in Dallas, I miss the longer fall season that I grew up with. My family would drive to southern Ohio where my dad grew up and breathe in the glorious reds, oranges, and yellow leaves that painted the rolling hills. I still get a little homesick when I walk outside and smell the rich, musty scent that only comes from dew clinging to fallen leaves.
And the comfort food that came with it…my Grandma Ruth’s pumpkin pie, warm apple crisp, creamy rice pudding all topped with whipped cream. Cornbread dressing, pumpkin bread, and roasted winter vegetables.
It’s finally cooled off a little here but the leaves are still green. Instead of waiting on Mother Nature to work her magic, I decided to create a little bit of fall with this Pumpkin Pie Pudding.
It won’t be long, though, before the trees are bare. I’ll walk outside, breathe deep, and think of home.
Roasting Your Own Pumpkin
For some reason, canned pumpkin has been scarce the last couple of years. I started buying the little pie pumpkins and roasting them myself. After their cooled, I scrape the flesh into my food processor, puree it, and freeze it. If you don’t know how to roast a pumpkin, see my tutorial. And, make sure to save the seeds and roast those, too.
Some other pumpkin recipes:
- Pecan Pumpkin Pie Bars from Ginger Lemon Girl
- Pumpkin Shrimp Bisque from Jenn Cuisine
- Pumpkin Cheesecake from Kalyn’s Kitchen
- Pumpkin Spice Latte from A Year of Slow Cooking
- Pumpkin Chocolate Chip Cookies from Beyond Rice & Tofu
- Raw Pumpkin Cheesecake from The Daily Dietribe
- Crustless Pumpkin Pie from Gluten-Free Easily
What smells and flavors remind you of fall? And, if you have a favorite pumpkin recipe share it in the comments below!
An instant read kitchen thermometer comes in handy when making any custard. The eggs are considered ‘safe’ to eat once the internal temperature reaches 165F and holds that temperature for 5 seconds. Take the reading by putting the thermometer in the middle of the custard, inserting it half way through. Touching the bottom of the CrockPot will give you an inaccurate reading.
- 1 3/4 cups pumpkin puree
- 12 ounces evaporated milk
- 1/4 cup agave nectar
- 2 large eggs, beaten
- 2 tablespoons unsalted butter, melted
- 2 teaspoons vanilla extract
- 1/4 teaspoon liquid stevia
- 1/2 cup Sorghum-Garfava Flour Blend
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- Prepare the crock of a 4 -6 quart CrockPot with cooking spray.
- Whisk together pumplin puree, evaporated 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 a greased crock. Cover and cook on low for 6 – 8 hours, or until the internal temperature reaches 165F.
- Serve warm or cold – either way it’s totally delicious.