This is my favorite weather: crisp, cold, and sunny. The autumn light is dancing off the brightly colored leaves and much to my son’s delight, there are large orange gourds on nearly every doorstep. Sebastian turns 19 months today and to honor the occasion and his new absolute adoration of pumpkins, I decided to finally break out some autumnal recipes.
Pumpkin pie pudding is one of my favorite post long-run meals when the weather is chilly. Its combination of silky smooth and sweet and spicy makes it incredibly satisfying any time, but especially when you’ve worked up a good appetite! I probably eat it more for breakfast than I do for dessert.
The last two years I have made versions of pumpkin pie pudding countless times. In fact, I usually double it because I love it too much to eat just a little. I also think it gets better after a couple days in the fridge so the flavors intensify. I have a great affection for warm spices and love to grind my own. I didn’t add exact measurements because I rarely measure. I just like to shake and taste. Mix your own favorites and enjoy.
This recipe is gluten free, soy free, dairy free and technically grain free. It calls for buckwheat, which is a pseudograin and contrary to its name, does not contain gluten. You could substitute any gluten free flour or pancake mix for the potato starch/buckwheat.
a few good shakes of allspice, ginger, nutmeg, and cloves*
Blend all ingredients in a blender, or whisk together by hand. Pour mixture into slow cooker and cook on low for approximately 5 hours. (depending on your crockpot, it might take a little longer or shorter). Let cool before servings.
*You can also sub pumpkin pie spice or any of your favorite warm spice combinations. Sometimes I add in a little sprinkle of cardamom too, especially if I’m low on allspice.
**To make this recipe sugar free, just increase the stevia to taste and omit the sugar