A few weeks ago I shared a recipe for homemade pumpkin pie spice with you guys, mainly for the British bakers out there as we can’t buy it in the UK. And I promised you more recipes using this lovely spice first there was my pumpkin pie spice apple chips and now I’m sharing this amazing slow cooker pumpkin pie rice pudding.















Slow Cooker

As I mentioned before in my post slow cooker butterscotch fondue I don’t really know why I bought a slow cooker, it was a fancy that I took and I am really glad that I did. With some experimenting I have found it can cook a multitude of different kinds of dishes. Including rice pudding 😀















But because it is October and in the height of Fall and right smack bang in the middle of pumpkin season yippee 😀 I wanted to make pumpkin pie rice pudding. I wanted to try and capture that lovely pie flavour without all the calories of a slice of pie.

Gluten Free and Vegan

This dish can be made both gluten free and vegan, both times I made this dish it was gluten free and the second time vegan so you can play about with the ingredients as you please.















My pudding rice was certified gluten free so you need to make sure of that if you are making this for someone on a gluten free diet.















To make this vegan, I replaced the cow’s milk with almond milk, but I should imagine any vegan milk would work. I am sure coconut milk would work really well. Also instead of the butter I used to grease my slow cooker I used vegetable fat. So as you can see this recipe can suit a variety of diets.















So grab your slow cooker and get cooking. This lovely treat makes a wonderful comforting warm autumn dessert or breakfast treat.