Stockpile Recipe – Crock Pot Pumpkin (or Squash) Pie Pudding

The only cooking I did this past week was grilling some Delmonico steaks yesterday that we picked up at a local store for …. drum roll please… $3.55 a pound! We also got some NY Strip Steaks for the same price. Hubby was all for food-savering the lot, but I wanted food that had never been frozen (*gasp* imagine that!?) and grilled some steaks for dinner.

Since this was a lovely cut of beef I didn’t do a thing to the meat, so no recipes there.

Hubby spent today cooking up a storm though. He made broccoli-cheese soup, a pot roast (we’d pulled this to defrost before we stumbled on the steak deal), and Crock Pot Pumpkin Pie Pudding.

Well, sorta.

He pulled a recipe for Crock Pot Pumpkin Pie Pudding and proceeded to tweak the recipe to death. Here’s the recipe he started with. Below is what he ended up with. I must say hubby seldom does desserts (I bake, he cooks), but this one was a real winner!

Some background: Last year we bought 1000# of squash. Crazy, huh? It ended up being more squash than you ever saw in your life. Ok, not really as it was “only” a pallet full, but it was a LOT to process. We ended up selling (at cost) or giving away 700# and had 300# left for us.

Well I like some squash but not 300 POUNDS worth. We ate some, dried some and froze a lot of it. And along the way we discovered we like squash pie.

A lot.

So, when hubby saw this recipe he decided to use some of our frozen squash from last year. He used two pounds of squash that had been baked and then frozen a year ago, and defrosted yesterday. This may change the consistency of what you choose to do.

Crock Pot Squash Pie Pudding

The original recipe called for Bisquick which we do not have, so hubby did this:
1 3/8 c sifted flour
1/4 tsp baking soda
3/4 TBSP baking powder
1/4 cup vegetable shortening

Mix together until crumbly.
Use 1 cup in the recipe below

Pudding

2# cooked squash meat
2 cans (12oz) evaporated milk
1 cup Splenda brown sugar
1/2 cup white sugar
1/2 cup Crisco
1 cup Bisquick substitute from above
4 eggs beaten
4 TBSP melted butter
5 tsp pumpkin pie spice
4 tsp vanilla
2 TBSP pumpkin extract

1. In large mixing bowl mix together all ingredients until all lumps are gone
2. Transfer to a crock pot coated with a non-stick spray
3. Cover and cook on low 6-7 hours
4. Serve with whipped cream or ice cream

******************************************************
******************************************************

Stockpile Recipe Posts:

Stockpile Recipe – Pear Cobbler and Pear Pie

Stockpile Recipe – Banana Bread

Stockpile Recipe- Labor Day Menu

Stockpile Recipe – Chocolate Slush Cake

Stockpile Recipe – Snickerdoodle Coffee Cake

Stockpile Recipe – Clafoutis

Stockpile Recipes – What to do with zucchini?

Stockpile Recipe – Steak, Chicken and Seafood Meals

Stockpile Recipe – Zucchini Cobbler

Stockpile Recipe – Apple Brown Betty