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BTD Forums    Lifestyle    Cook Right 4 Your Type  ›  Raisin Pumpkin Pie Pudding
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Raisin Pumpkin Pie Pudding  This thread currently has 610 views. Print Print Thread
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gulfcoastguy
Saturday, August 10, 2013, 11:29pm Report to Moderator Report to Moderator

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Kyosha Nim
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This recipe is from The 150 Healthiest Slowcooker Recipes on Earth.

as usual I'll list it the way it is written then throw out a few possible tweaks

Neutral Cooking Oil spray
5 eggs
1 can(28 ounce or 784 gr) pumpkin puree
1 can (12 ounce or 353 gram) evaporated skim milk
1/2 cup (160 gr) 100% real maple syrup
2 teaspoons (10ml) orange zest
1 teaspoon(5 ml) orange or vanilla extract
1 teaspoon(5ml) cinnamon
1/2 teaspoon(3ml) ground cloves
1/2 cup (75gr) raisens

Spray the slowcooker insert with cooking spray and set aside. Place eggs in a mixing bowl and blend, add everything else but raisens and blend. Fold in the raisens. Pour into slow cooker and cook on high for 4 to 4.5 hrs or until it's set..

This is very rich in potassium and other things that are good for you.

Tweak: grapeseed oil instead of cooking spray, canned pumpkin is actually usually canned butternut squash, tangerine zest is as good as orange zest, for evaporated skim milk maybe almond milk, cinnamon is a black dot and so be it, vanilla bean instead of extract.

I have a similar recipe using fresh sweet potato, apple, and carrot but heavy cream is an ingredient. You have to do a bunch of grating for it and the heavy cream is hard to avoid. I'll post it later if people wish.

Revision History (1 edits)
Drea  -  Sunday, August 11, 2013, 12:22am
fixed spelling
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deblynn3
Sunday, August 11, 2013, 1:01am Report to Moderator Report to Moderator

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Sounds good, I'd replace Cardamom for the cloves, lemon for orange zest, I'd use currents, almond milk and honey. just some other choices.  I believe I'd also add walnuts. This would make a great breakfast. wonder how it would do on low, overnight.


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gulfcoastguy
Sunday, August 11, 2013, 2:25am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from deblynn3
Sounds good, I'd replace Cardamom for the cloves, lemon for orange zest, I'd use currents, almond milk and honey. just some other choices.  I believe I'd also add walnuts. This would make a great breakfast. wonder how it would do on low, overnight.


It has 5 raw eggs. Avoiding food poisening is probably the reason for cooking it on high.
Maple syrup is a superfood for nomads. Honey is a diamond but has a different taste.
The nuts occured to me but I think I'd sprinkle them over the cooked pudding to add texture.
The recipe for carrot/sweet potato/apple pudding does have cardomon in it.
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Seraffa
Sunday, August 11, 2013, 3:47am Report to Moderator Report to Moderator

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Ee Dan
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Our canned pumpkin is real pumpkin here in the south. Butternut squash would make a savory pudding with onion and ghee and etc. added. No raisins or vanilla for me and can I substitute greek yogurt for the condensed milk? or quark?


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gulfcoastguy
Sunday, August 11, 2013, 4:25am Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Seraffa
Our canned pumpkin is real pumpkin here in the south. Butternut squash would make a savory pudding with onion and ghee and etc. added. No raisins or vanilla for me and can I substitute greek yogurt for the condensed milk? or quark?


Evaporated milk, not condensed. Greek yogurt is allmost solid and has a bit of a tang. I don't know quark about quark or most A food lists since my family is majority B with some random O's. That's why I suggested almond milk.  Butternut squash is a winter squash and is actually sweeter than "pumpkin" though in an interesting coincidence it is called butternut pumpkin in Australia. The heirloom gardener in me is conflicted about the definition of pumpkin as various member of all 4 catagories of squash; C. Pepo, C. moschata, C. mixta, and C. maxima , have been referred to as "pumpkin". The typical winter squash used as jack-o-lanterns are all in the C. Pepo family so that is what I refer to as pumpkins. The largest canned pumpkin company, Libby's, actually uses a large winter squash known as Dickinson or Dickinson pumpkin. Dickinson is in the C. Moschata family. BTW I'm about as far south as it gets without breathing salt water.
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Seraffa
Sunday, August 11, 2013, 3:58pm Report to Moderator Report to Moderator

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Quoted from gulfcoastguy


Evaporated milk, not condensed. Greek yogurt is allmost solid and has a bit of a tang. I don't know quark about quark or most A food lists since my family is majority B with some random O's. That's why I suggested almond milk.  Butternut squash is a winter squash and is actually sweeter than "pumpkin" though in an interesting coincidence it is called butternut pumpkin in Australia. The heirloom gardener in me is conflicted about the definition of pumpkin as various member of all 4 catagories of squash; C. Pepo, C. moschata, C. mixta, and C. maxima , have been referred to as "pumpkin". The typical winter squash used as jack-o-lanterns are all in the C. Pepo family so that is what I refer to as pumpkins. The largest canned pumpkin company, Libby's, actually uses a large winter squash known as Dickinson or Dickinson pumpkin. Dickinson is in the C. Moschata family. BTW I'm about as far south as it gets without breathing salt water.


I don't use Libby's  . Last time I spoke with you about your location(s) you mentioned Missouri. or at least something about not living in Missisippi anymore where you grew up.


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gulfcoastguy
Sunday, August 11, 2013, 5:26pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from Seraffa


I don't use Libby's  . Last time I spoke with you about your location(s) you mentioned Missouri. or at least something about not living in Missisippi anymore where you grew up.


MS is the postal abreviation for Mississippi not Missouri.
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wayland B+
Sunday, August 11, 2013, 5:50pm Report to Moderator Report to Moderator

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I know what you mean gcg... Zucchini (aka courgette) and a Connnecticut Field pumpkin are both C. pepo.
And I think you're right about the canned pumpkin...may not be the same from one brand to the next.
I've read that some are made from cushaws (C. Mixta), or are mixed with other winter squash.
Personally, I like Waltham Butternut the best.

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wayland B+  -  Monday, August 12, 2013, 3:30am
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gulfcoastguy
Sunday, August 11, 2013, 6:19pm Report to Moderator Report to Moderator

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Kyosha Nim
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Quoted from wayland B+
I know what you mean gcg. Both zucchini (aka courgettte) and a Connnecticut Field are both C. pepo.
And I think your right about the canned pumpkin...depending on the brand.
I've read that some are made from cushaws (C. Mixta), or are mixed with other winter squash.
Personally, I like Waltham Butternut the best.


If you can accomodate a 120 day to maturity variety with loooong vines, try tahitian melon squash from southernexposure.com. Larger and better tasting fruit than butternut. Growing my own isn't really feasible after last year. Dad is too old and I don't have enough land.
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Brighid45
Sunday, August 11, 2013, 10:17pm Report to Moderator Report to Moderator

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Kyosha Nim
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Ooohhh . . . can't wait to try this on the first really chilly morning of fall! The way the weather's going that won't be too far away.

Please post the sweet potato-apple-carrot version too if you would


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Seraffa
Monday, August 12, 2013, 3:34am Report to Moderator Report to Moderator

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Quoted from gulfcoastguy


MS is the postal abreviation for Mississippi not Missouri.


GCG -I'm sorry; this is not very nice. I'm a southerner, just like you. I'm from Texas, and live in Texas again now. I'm well aware of the State abbreviations; although, maybe a lot of kids these days aren't or don't pay attention anymore. If you're trying to tell me you NEVER moved away from Mississippi - just say it. It's much more appreciated that way. Thank you very much for your understanding.


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Enobattar
Monday, August 12, 2013, 1:06pm Report to Moderator Report to Moderator

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When substituting almond milk, add 2 T. of compliant flour or arrowroot to help thicken.  At least that's what I need to do when I make a squash or pumpkin pie.

Also, for those of you who can't do the cinnamon, you may want to sub ginger.  Mmmmmm.

Thanks for the recipe!


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