Gluten Free Pumpkin Pudding

Use a 4-quart slow cooker sprayed with cooking spray. In a mixing bowl, combine all of the ingredients and whisk until fully blended. No need to use a power mixer, just some elbow-grease. Pour the batter into the prepared insert. Cover and cook on high for 3 to 4 hours or on low for about 6 hours. Check your “pie” after 2 hours on high and 3 hours on low. Then check every 30 minutes.

When fully cooked, the pie will look just like a finished pumpkin pie. The batter will have browned and will crack in a few places. The center will have set enough for you to touch it without getting batter on your finger.

Let it sit in the slow cooker with the lid off until room temperature. Then spoon it into serving dishes and top with whipped cream or serve with vanilla ice cream.