Crock Pot Pumpkin Pie Pudding

3 T melted coconut oil or butter
3 cups pureed pumpkin
2 cups coconut milk You can use full fat or light, preferably from a can.
3 eggs
1/3 to 1/2 cup natural sweetener of choice I used a mixture of palm sugar and maple syrup
2 tsp pumpkin pie spice
1.5 T vanilla extract
3 T coconut flour
1 tsp baking powder

Use a little of the melted coconut oil or butter to grease the inside of the crock pot.
Then add all ingredients and stir to combine. If you want a really even, creamy texture you can whip it all up in a blender or use a stick blender right in the crock pot first. I just used a lot of elbow grease until the pumpkin lumps were smoothed out.
Cover crock pot and cook on low for 6-8 hours. Pudding will get a crust on top and start to brown on edges (as shown below), but still be pudding-like underneath.

You can serve with raw walnuts, pecans or even some shredded unsweetened coconut on top. Have this as a dessert or as a breakfast.