Pumpkin cake is one of my family favorite sweet foods. My children always long to the moment waiting for hot cakes came out and we prepare the super together on special occasions. Since August this year, my whole family has been on a gluten free diet. We want to avoid gluten intolerance as well as celiac disease. We started cutting down on all foods linking to that protein like usual bread, cake, cookie, etc. The children usually like snacks though, it is too difficult to ask them to limit or stop eating them. The best solution was that I had to find new ingredients to interchange in making basic cakes. I tried harder to find good tasting gluten free desserts, which are not only daily treats but also delicious highlights for special parties.
I found a beautiful cookbook in a bookshop next to my office. That book is an awesome collection of gluten free dinner recipes, including impressive desserts. I paid special attention to the pumpkin bread pudding recipe as it is by chance become a perfect suggestion for Christmas party. This pumpkin pudding asks popular ingredients such as pumpkin puree canned, egg yolks, light brown sugar, some cinnamon, ground nutmeg, etc. It takes over 4 hours to complete and serve this pudding and this makes many people feel impatient and annoyed. Nevertheless, I thought this slow cooker recipe was worth waiting for. In fact, I tried another way for the second time. I changed pumpkin puree by fresh mashed pumpkin and it seemed to be taken less time than the first one. It still came out smooth and attractive and taste so good. I frosted whipping cream and pecans on top to garnish and increase flavor. Christmas time is in the air again and we are ready to prepare the most delicious courses for Christmas party. It is high time for you to add a new recipe to your mind and change your daily menu. The following one would provide you with an amazing easy dinner idea.
- Nonstick cooking spray
- 1 can pumpkin puree
- 4 eggs yolks, beaten
- 1 1/4 cup light cream
- 1/2 cup sugar
- 1/3 cup light brown sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon cinnamon
- 1/4 teaspoon freshly ground nutmeg or 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- pinch salt
- whipped cream for topping
First, coat the bottom and sides of the slow cooker crock with cooking spray, set aside.
Next, whisk together remaining ingredients in a large mixing bowl until smooth. Transfer mixture to the crock.
After that, cover and cook 4 hours on LOW (or 2 hours on HIGH). The pudding is done when the center is set and the sides are just lightly browned.
Finally, before serving, whisk the pudding until smooth. Transfer the pudding to a large serving bowl or divide between individual bowls. Serve warm or refrigerate until needed. Serve with whipped cream and pecans for garnish, if desired.
Gluten Free Foods – Pumpkin Pudding