Pumpkin Pie Pudding

I have to wait for this one until I reintroduce dairy but if I didn't I would be making it tomorrow.  Someone report back and let me know how truly scrumptious this is.  Found this recipe on http://www.simplysugarandglutenfree.com/

 
Pumpkin Pie Puddingserves 6 – 8
An instant read kitchen thermometer comes in handy when making any custard.  The eggs are considered ’safe’ to eat once the internal temperature reaches 165F and holds that temperature for 5 seconds.  Take the reading by putting the thermometer in the middle of the custard, inserting it half way through.  Touching the bottom of the CrockPot will give you an inaccurate reading.
1 3/4 cups pumpkin puree
12 ounces evaporated milk
1/4 cup agave nectar
2 large eggs, beaten
2 tablespoons unsalted butter, melted
2 teaspoons vanilla extract
1/4 teaspoon liquid stevia
1/2 cup Sorghum-Garfava Blend
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
Prepare the crock of a 4 -6 quart CrockPot with cooking spray.
Whisk together pumpkin puree, evaporated milk, agave, eggs, melted butter, vanilla, and liquid stevia.  In a separate bowl, combine flour, cinnamon, nutmeg, and allspice.  Add dry ingredients to wet ingredients and combine until just mixed.
Add pudding mixture to a greased crock.  Cover and cook on low for 6 – 8 hours, or until the internal temperature reaches 165F.
Serve warm or cold.

Pumpkin Pie Pudding