Pumpkin Pie Pudding

Caleb came to spend the night and he brought a cookbook with him. He had several pages marked with post-it notes for recipes that he wanted to try. Most of them were desserts but I did find one that I could adapt to make it low carb. It turned out to be pretty good and boy did my home smell good when it was cooking.

pumpkin-pudding

Pumpkin Pie Pudding

  • 2 eggs
  • 15 ounce can solid pack pumpkin
  • 1 1/2 cups vanilla unsweetened almond milk
  • 2 Tablespoons butter, melted
  • 3/4 cup Splenda or equivalent of sugar substitute
  • 2 Tablespoons almond flour
  • 2 Tablespoons Coconut flour
  • 2 Tablespoons ground flax meal
  • 1 teaspoon baking powder
  • 1 Tablespoon pumpkin pie spice
  • 2 teaspoons vanilla

Mix all ingredients well and pour into a slow cooker. Cook on low for 6 hours. Serve warm with heavy whipped cream on top.

I mixed heavy whipping cream with a bit of splenda and poured it on top as I did not have any canned heavy whipping cream.

This recipe is a keeper. Caleb is currently on his second dish!!

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2 responses to “Pumpkin Pie Pudding

  1. Yum! I’ll be trying this.

  2. Sounds great. I plan to give it a try! Thanks for posting.

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