Slow Cooker Pumpkin Pie Pudding - Gluten Free - 32g Carbs, 3g Fiber
4 pts plus
Recipe By:
Serving Size: 6
Preparation Time: 0:00
Categories: LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 15%) Vegan
9 1/2 ounces firm tofu -- about 1/2 package
2 1/2 cups pumpkin puree -- store-bought or homemade
1/2 cup maple syrup
2 tablespoons packed brown sugar
1 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
Add all the ingredients to a blender or food processor and puree until
smooth. Pour into an oiled crock and cook on low for 5 to 6 hours or on high for 2 1/2 to 3 hours. Your can tell when it's ready because the top will stop being jiggly and crack a bit, just like a baked pumpkin pie.
Scoop into serving bowls and serve warm or chilled.
Yield: 6 servings
Prep time: 15 min
Cooking time: 5 to 6 hours on low or 2 1/2 to 3 hours on high
Author Note: This tastes just like pumpkin pie. It's perfect for those time you have a gluten-intolerant guest (or crust-hater, like my friend Christy) over for dinner.
Make a topping bar by using small bowls on a tray to bring to the table when you serve this pudding. Offer granola, chopped nuts, vegan
marshmallows, or even candied cranberries.
Source: "Vegan Slow Cooker by Kathy Hester, 2011"
S(Formatted by Chupa Babi): "Feb 2012"
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Per Serving (excluding unknown items): 157 Calories; 2g Fat (12.6%
calories from fat); 5g Protein; 32g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 13mg Sodium
Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 1/2 Other Carbohydrates.
