This slow cooker version of crustless pumpkin pie is such a timesaver for people with busy schedules! It is based on a recipe from The Everything Gluten-Free Slow Cooker Cookbook by Carrie S. Forbes. This pumpkin custard should be served chilled. If you are making it for Thanksgiving, you will want to make it a day or two beforehand. Top each serving with dairy-free coconut whipped cream and chopped pecans.
Ingredients
3/4 cup coconut sugar
1/2 teaspoon salt
3 teaspoons pumpkin pie spice (See the recipe below to make your own.)
1/2 cup brown rice flour (*See note below)
1/2 teaspoon baking soda
3 large eggs, beaten
2 cups canned or homemade pure pumpkin puree
1 400 mL can of coconut milk
20 drops vanilla liquid stevia (Sweet Leaf brand)
2 tablespoons olive or grapeseed oil
1. In a bowl, stir together coconut sugar, salt, pumpkin pie spice, rice flour and baking soda.
2. In a small bowl, whisk together the eggs, pumpkin puree, coconut milk, stevia and oil.
3. Add the liquid ingredients to the dry ingredients and whisk together thoroughly until the batter is smooth.
4. Pour the batter into a greased, large slow cooker. Cover and vent the lid using a chopstick or wooden spoon, to allow excess moisture to escape. Cook on high for 3 to 4 hours.
5. Custard is done when a toothpick inserted in the middle comes out mostly clean. Refrigerate the custard in the slow cooker insert or a bowl for 8 hours or overnight before serving. Top each serving with whipped cream or coconut whipped cream and chopped pecans.
*Paleo and Grain-Free Variation: I have substituted 1/4 cup coconut flour (sifted) for the 1/2 cup of brown rice flour. I also increased the coconut sugar to 1 cup and omitted the stevia. The pumpkin custard was just as delicious!
*Whipped Coconut Cream: Refrigerate a can of coconut milk for 6 to 8 hours (I like the Thai Kitchen brand). Add the solids to a hand blender container along with 2 tablespoons of maple syrup and 1/2 teaspoon vanilla (discard the coconut water or reserve it for a smoothie). Whip using a hand blender, stopping occasionally to scrape down the sides and blender with a small rubber spatula. It takes awhile to whip the cream and get it to fluff up the sides of the container and reach the soft peak stage. Serve.
*Paleo and Grain-Free Variation: I have substituted 1/4 cup coconut flour (sifted) for the 1/2 cup of brown rice flour. I also increased the coconut sugar to 1 cup and omitted the stevia. The pumpkin custard was just as delicious!
*Whipped Coconut Cream: Refrigerate a can of coconut milk for 6 to 8 hours (I like the Thai Kitchen brand). Add the solids to a hand blender container along with 2 tablespoons of maple syrup and 1/2 teaspoon vanilla (discard the coconut water or reserve it for a smoothie). Whip using a hand blender, stopping occasionally to scrape down the sides and blender with a small rubber spatula. It takes awhile to whip the cream and get it to fluff up the sides of the container and reach the soft peak stage. Serve.
Homemade Pumpkin Pie Spice
1/4 cup ground cinnamon (I used True Cinnamon from the Spice Sanctuary)
2 tablespoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1/2 teaspoon ground cardamom
Add the spices to a jar using a funnel. Put the lid on the jar and shake to combine. It is now ready to use in Pumpkin Lattes, Pumpkin Pie and all things pumpkin!
