My Corner of the World

My Corner of the World -

Pumpkin Pudding

Although I’m not longer diabetic, I still look for ways to keep my blood sugar from spiking without compromising on taste.  I found a great slow cooker recipe and modified it with substitutions which keep my blood sugar relatively steady.  I love this pudding; it’s similar in taste to pumpkin pie but with fewer calories since there’s no crust.  I’ve used both canned pumpkin purée and today’s batch was made with fresh pumpkin from our garden (completely chemical/pesticide free!)

Ingredients:

  • 1 can of pumpkin purée
  • 1 can of 2% evaporated milk
  • 3/4 cup Splenda (baking type 1:1 ratio)
  • 1/4 cup whole wheat flour
  • 1/4 cup all purpose flour
  • 2 eggs
  • 1 tbsp pumpkin pie spice (I make my own blend with cinnamon, ginger, allspice, and nutmeg)
  • 2 tsp vanilla extract

Preparation:

Mix all ingredients together very well and pour into a greased slow cooker.  Cover and cook on low for 6-7 hours or high for 3-4 hours.

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