This recipe is one of my all time in a pinch desert recipe. I add cinnamon to the apples mixture as well, as my family loves cinnamon anything. I have made this recipe with pears (precooked), peaches (canned and precooked), and various berries in place of the apples. I have noticed it needs about five more minutes in higher elevations, but is fine at 40 minutes near sea level. In general a wonderful all around desert recipe.

Reviewed On: Nov. 9, 2009

I deviated from the recipe because I tried to cook on the range. One review said to cover for an hour and not to stir, the other stir until 160 degrees, but did not express how often to stir. We stirred continually for about 30 minutes and reached 160 degrees, then let it cooled covered for 10 minutes. We were out of Pumpkin spice so I added a tps of Cinnamon and Nutmeg each and a 1/2 tps of Allspice, (basically everything in Pumpkin Pie Spice mix). The result was very good, very thick and VERY filling. However, our homemade puree was not as good as it could be, which made the pudding lumpy. Next time I will use a canned pumpkin. I will try this recipe again, and maybe try the covered for an hour on the range instead of the crock pot.

Reviewed On: Nov. 9, 2009