I have always felt like saving pumpkin just for Thanksgiving or Christmas was a way of devaluing the vegetable, so to speak. Pumpkin has a lot of uses besides desert. Of course we mostly have to resort to canned pumpkin when it's out of season.
Arlene, one of our OFL's posted this recipe for a slow cooker version of pudding. The best news is it's very low carb! There is also a recipe for pumpkin custard made in the oven earlier on this blog. For you slow cooker lovers, this is the desert for you!
PUMPKIN PUDDING WITH WHIPPED CREAM (servings: 6)
For the pudding:
1 tsp butter
1 15-ounce can pumpkin (not pumpkin pie mix)
4 eggs, beaten
1 1/2 cups half and half
2/3 cup Splenda Granular sweetener
1 tsp cinnamon
1 tsp vanilla
pinch salt
pinch ground cloves (optional)
pinch nutmeg (optional)
Grease slow cooker crock with the butter. In a large mixing bowl,combine remaining ingredients and mix well. Pour into slow cooker crock. Cover and cook on low for 3 hours. Transfer crock to the refrigerator to cool until serving time. Just before serving, prepare whipped cream. To serve, spoon pudding into individual footed ice cream dishes or dessert bowls. Top each serving with a dollop of whipped cream and a small sprinke of ground cinnamon, if desired.
Nutrition:
Calories: 260; Protein: 3g; Net Carbs: 3g; Fat: 27g; Cholesterol: 146mg; Sodium: 54mg.
This is just like pumpkin pie without the crust!!
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