Description

Slow Cooker Pumpkin Casserole offers a velvety, custardy texture with a crunchy pecan topping, perfect for cool autumn days.

Ingredients

Scale

30 ounces Organic Pumpkin Puree
3/4 cup Pure Maple Syrup
1/2 cup Melted Coconut Oil or Extra Virgin Olive Oil
4 units Large Pasture-Raised Eggs
1/2 cup Full-Fat Coconut Milk
2 teaspoons Ground Cinnamo
1/2 teaspoon Ground Ginger
1/2 teaspoon Ground Nutmeg
1 cup Chopped Raw Pecans
1/2 cup Almond Flour
2 tablespoons Maple Syrup (for topping)

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Instructions

Lightly grease the slow cooker with coconut oil
In a mixing bowl, whisk together pumpkin puree, maple syrup, melted coconut oil, coconut milk, and eggs until smooth
Gently fold in spices and a pinch of salt
Pour the mixture into the slow cooker and smooth the top
In a small bowl, mix chopped pecans, almond flour, and maple syrup for the topping, then sprinkle over the pumpkin mixture
Cover and cook on low for 3 to 4 hours until set
Let sit for 10-15 minutes before serving

Notes

Use a paper towel under the lid to catch condensation.

Adjust cooking time as every slow cooker operates differently.

Prep Time: 20 mins
Cook Time: 3-4 hours
Category: Dessert
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 245 kcal
Sugar: 12g
Sodium: 50mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 4g
Cholesterol: 0mg