Monday’s Bread Bowl: Pumpkin Coconut Pudding

A dessert that will warm your tummy

A serving of this dessert will quench those sweet pumpkin cravings that may come with the fall season. Let the pleasant smell of pumpkin, pumpkin spice, and cinnamon permeate throughout the house. The coconut milk in this recipe adds an unexpected richness in each bite. Here is our recipe:

What you will need:

1 crock pot
1 wooden spoon
1 medium-sized bowl
Non-stick cooking spray
1 (13.5 oz) can coconut milk
1 (29 oz) can pumpkin
¾ cup sugar
2 teaspoons vanilla extract
2 teaspoons pumpkin pie spice
2 tablespoons melted butter
1 (8.5 oz) pack of JIFFY corn muffin mix
2 eggs, beaten
½ teaspoon salt

Cooking and Directions:

Combine coconut milk, pumpkin, pumpkin pie spice, sugar, butter, muffin mix, eggs, vanilla extract, and salt in bowl. Mix well until smooth. There should be no lumps in the batter. Coat inside of crock pot with non-stick cooking spray. Pour batter into crock pot and set on low. Let ingredients cook for 6-7 hours. Serve with whipped topping or vanilla ice cream.