Crocktober Pumpkin Dessert Recipes
Crocktober is the perfect time to start experimenting with those delectable recipes that use your favorite fall flavors. From cinnamon and sugar to nutmeg and pumpkin, autumn allows us to create some of the tastiest desserts possible.
If you're feeling festive, get your slow cooker ready and whip up one of these sweet autumnal delicacies.
Pumpkin Pie Pudding
This Thanksgiving, instead of treating your guests to a traditional pumpkin pie, consider pudding, a delicious spin on the dessert. Using your slow cooker to prepare a pumpkin pie pudding ensures that your dessert is both filling and healthy, as you can rely upon your own natural ingredients as opposed to those found in a can.
Start by adding 2 cups of fresh pureed pumpkin, or 1 can of prepared pumpkin, to your slow cooker. In a small bowl, combine 2 eggs, 1/2 cup sugar, 1/2 cup brown sugar, 1/2 cup flour, 2 teaspoons of vanilla extract, 2 teaspoons cinnamon and 2 tablespoons melted butter, then pour the mixture in your slow cooker. Use a wooden spoon to mix the ingredients in the stoneware and allow the pudding to cook for about 7 to 8 hours on low, or 3 to 4 hours on high. Serve with a homemade or store bought whipped topping, and don't forget to sprinkle your favorite type of nut on top.
Slow Cooker Pumpkin Cheesecake
Cheesecakes are a universal crowd pleaser, but they can take a great deal of time and expertise to perfect. Instead of slaving over the stove, use this recipe to make the tasty treat in your slow cooker. To begin, use a mixer to blend 4 (8 oz.) packages of softened cream cheese, 1/2 cup brown sugar, 3/4 cup granulated sugar, 1 can pureed pumpkin, 3 eggs, 2 teaspoons vanilla extract and 1 teaspoon pumpkin pie spice.
In a food processor, combine 1/2 box of graham cracker crumbs with 1 stick of melted butter and 1 teaspoon of salt. Spray the bottom of your slow cooker with nonstick spray, then add your graham cracker crust. Pour the liquid mixture in your slow cooker, then allow it to cook on high for 3 hours, or low for 5 hours. Remove the bowl from your slow cooker and put the cheesecake in the refrigerator for an additional three hours - or, if you want a firmer cheesecake, allow it to cool overnight. Use a small knife to separate the cake from the cookware and enjoy!