Slow Cooker Maple Pumpkin Pudding Recipe - Low Carb & Healthy
Low carb recipe for Slow Cooker Maple Pumpkin Pudding which belongs to the Sweets recipe category.
- 15 ounces (420 g) canned pumpkin
- 1 cup (240 ml) Carb Countdown dairy beverage
- 3 eggs
- cup (60 ml) sugar free pancake syrup
- cup (12 g) Splenda
- 1 tablespoon (5.1 g) pumpkin pie spice
- teaspoon maple flavoring
- cup (65 g) chopped pecans?toasted
This is simple: Combine everything but the pecans and cinnamon in a mixing bowl and whisk together well.
Spray a 1-quart (1.
4-L) casserole dish or other heat-proof dish that fits into your slow cooker with nonstick cooking spray.
Pour the pumpkin mixture into the casserole dish.
Now put the casserole dish in your slow cooker and carefully pour water around it to within 1 inch (2.
5 cm) of the rim.
Cover, set the slow cooker to high, and let it cook for 4 hours.
When the time's up, turn off the pot, uncover it, and let the whole thing cool until you can remove the casserole dish without scalding your fingers.
You can chill this or serve it warm.
Either way, scatter those toasted pecans over each serving and dust each with just a little cinnamon.
You can also add whipped cream if you like, but it's not essential.
Each with 7 g protein; 10 g carbohydrate; 3 g dietary fiber; 7 g usable carbs. Carb count does not include polyol sweetener in sugar-free syrup. Analysis does not include whipped cream.