Slowcooker Pumpkin Pudding Food

SLOW-COOKER STICKY-TOFFEE PUDDING

Steps:

• For the pudding: Bring the dates and milk to a simmer in a small saucepan over medium heat, and simmer until the dates begin to soften, 3 to 4 minutes. Remove from the heat, and stir in the baking soda (it will foam a bit); set aside to cool slightly.
• Whisk together the flour, baking powder, salt and pumpkin pie spice in a medium bowl until combined; set aside.
• Whisk together the sugar, butter, eggs and zest in a large bowl until smooth. Whisk in the date mixture until just combined. Stir in the flour mixture until just combined.
• Line the insert of a 6-quart slow cooker with a double layer of aluminum foil, pressing it smoothly into the corners, and spray well with cooking spray. Pour the batter into the foil, and turn the cooker on low for 4 hours. Fold a double layer of paper towels, and place just under the lid across the pot to absorb the excess moisture and form a tight seal. Cover tightly with the lid. Cook until the middle of the cake has set and a toothpick inserted in the center comes out clean. Let cool slightly, 15 to 20 minutes.
• For the sauce: While the pudding cools, bring the sugar, cream and butter to a boil in a small saucepan over medium-high heat; cook, stirring often, until smooth, about 5 minutes. Remove from the heat, and add the nutmeg.
• To assemble: Poke holes in the cake with a skewer, and pour half the toffee sauce over it. Let the cake absorb some of the sauce, then pour the remaining sauce over the cake. Let the cake cool, 10 to 15 minutes. Serve with ice cream or whipped cream.

SLOW COOKER PUMPKIN PIE PUDDING

Steps:

• Spray a 6 quart slow cooker with vegetable oil spray.
• In a large bowl whisk the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, butter, pumpkin pie spice and bisquick mix until smooth and well combined.
• Pour into the slow cooker, place a clean kitchen towel over the top of it, cover and cook on low for 6 hours.

LOW-CARB SLOW-COOKER PUMPKIN CUSTARD

Steps:

• Spray or grease the inside of a 3 or 4 quart slow-cooker crock using coconut oil spray or butter.
• Break eggs into a medium mixing bowl. Blend until smooth and slightly thickened, using a mixer or a whisk. Gradually beat in sweetener. Add pumpkin puree and vanilla (or maple) extract to the egg mixture and blend in.
• Whisk almond flour, pumpkin spice, and salt together in a small mixing bowl. If prefered, you may sift them together.
• Blend almond flour, salt and pumpkin pie spice mixture into the pumpkin mixture. Continue to blend while , streaming in the melted butter, ghee, or coconut oil. When all ingredients are well mixed, transfer mixture to the slow-cooker.
• Place a paper towel over the crock, then cover with the lid. The paper towel between the top of the crock and the lid absorbs the condensed moisture that forms on the lid and keeps it from dripping onto the custard.
• Set slow-cooker to the low setting. Cook for 2-2:45 hours, and begin checking at the two hour mark. when custard is done, the sides will pull away from the crock and the center will be set. For me, it's usually done in about 2 hours and 15 minutes.
• Serve warm with stevia sweetened whipped cream and a sprinkle of nutmeg, if desired.

PUMPKIN PIE PUDDING

Steps:

• Combine the first 8 ingredients. Transfer to a greased 3-qt. slow cooker., Cook, covered, on low until a thermometer reads 160°, 6-7 hours. If desired, serve with whipped cream or ice cream.

SLOW COOKER PUMPKIN PIE PUDDING

Steps:

• Mix together all ingredients.
• Pour into slow cooker insert that has been generously sprayed with nonstick cooking spray.
• Cover and cook on low for 6 to 7 hours or until thermometer reads 160 degrees.
• Serve with whipped cream or vanilla ice cream.

SLOW COOKER PUMPKIN PUDDING

Steps:

• Coat the inside of a slow cooker with cooking spray.
• Combine pumpkin puree, evaporated milk, sugar, eggs, butter, pumpkin pie spice, and vanilla extract in the slow cooker; mix to combine.
• Cook on Low until top is set and edges have slightly pulled away from the sides of the cooker, about 5 hours.

SLOW COOKER BREAD PUDDING RECIPE

Steps:

• Cut bread into cubes
• In a bowl, combine milk, pumpkin purée, maple extract, brown sugar, nutmeg, and eggs
• Place ½ of bread into the crock pot. Pour ½ of the mixture on top
• Place remaining bread into the crock pot. Pour the rest of the mixture on top. Make sure to saturate all bread cubes.
• Drizzle caramel sauce on top. Cover and cook on low for 2.5 hours
• To make the glaze, mix all ingredients in a small bowl. Whisk to combine.
• Serve warm and pour pumpkin glaze on top. Garnish with whipped cream if desired.

SPICED PUMPKIN PUDDING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter a 1 1/2-quart baking dish.
• Combine all ingredients in a large mixing bowl and whisk or beat on low speed until blended.
• Pour the pumpkin pudding mixture into the prepared baking dish.
• Place the baking dish in a larger pan and add boiling water to a depth of about 1 inch.
• Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean.
• Serve with sweetened whipped cream and cinnamon sugar or chopped pecans for sprinkling, if desired. You Might Also Like

SLOW-COOKER PUMPKIN PIE PUDDING

Steps:

• Mix together all ingredients except whipped cream. Pour into greased slow cooker.
• Cover and cook on Low 6-7 hours, or until thermometer reads 160 degrees.
• Serve in bowls topped with whipped cream.

SLOW COOKER PUMPKIN BREAD PUDDING

Steps:

• Spray or grease the inside of the slow cooker then cut the day old bread into cubes and place in the slow cooker.
• Melt the butter in a medium bowl then add the pumpkin puree, eggs, half-and-half, brown sugar, granulated sugar, vanilla and pumpkin pie spice and whisk to combine.
• Pour the mixture over the top of the bread cubes then gently toss, making sure all the bread is coated.
• Cover then cook on LOW for 3 hours or until a knife inserted in the center comes out clean.

SLOWCOOKER PUMPKIN PUDDING

Steps:

• 1. Spray the slow cooker crock with non-stick spray or lightly oil the inside.
• 2. Combine all ingredients in a mixing bowl. Using an electric hand-held mixer, or stand mixer at low to medium speed, beat ingredients together until smooth.
• 3. Pour the mixture into the prepared crock.
• 4. Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
• 5. Serve warm with whipped cream or vanilla ice cream.