Contributed by (Recipe adapted from “Simply Sugar and Gluten Free” at http://simplysugarandglutenfree.com)

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Ingredients

1 3/4 C Pumpkin puree
12 oz Evaporated milk
1/4 C Agave nectar
2 large Eggs, beaten
2 Tbs unsalted Butter, melted
2 tsp Vanilla extract
1/4 tsp liquid Stevia
1/2 C Flour*
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice

Instructions

Prepare the crock of a 4 -6 quart crockpot with cooking spray. Whisk together pumpkin puree,
evaporated milk, agave, eggs, melted butter, vanilla, and liquid stevia. In a separate bowl,
combine flour, cinnamon, nutmeg, and allspice. Add dry ingredients to wet ingredients and
combine until just mixed. Add mixture to a greased crockpot. Cover and cook on low for 6 – 8
hours, or until the internal temperature reaches 165°F. Serve warm or cold. Serves 6-8.
* For a gluten-free recipe, try using 1/2 C of the following mixture:
1 C Sorghum flour + 1 C Garbanzo fava bean flour + 1/2 C Potato starch + 1/3 C Tapioca starch

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