Slow Cooker Pumpkin Custard
- Ready In:
- 3hrs 15mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 2 eggs
- 2 egg whites
- 1 (15 ounce) can pumpkin puree
- 1 (12 ounce) can evaporated milk
- 3⁄4 cup brown sugar, packed
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon ground allspice
- 1 teaspoon vanilla extract
- 1 1⁄2 cups frozen whipped topping, thawed
directions
- Coat slow cooker with cooking spray. Beat eggs and egg whites with whisk in large bowl.
- Stir in pumpkin, milk, brown sugar, spices and vanilla extract. Mix until blended, and fold in whipped topping. Pour into cooker.
- Cover. Cook on low three to four hours, or until sides are set and center of custard is just a bit loose.
- Divide into serving dishes and chill until cool. Top with dollop of whipped topping and ground cinnamon, if desired. One can also top with crushed pecans, sprinkles, sugar, whatever.
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RECIPE SUBMITTED BY
SnoBahr
South Pasadena, 43
<p>I'm a WAHM, with an 11 yr old boy. The crockpot is my friend. I'm interested in historical European cooking and illusion foods, while my husband is a very Meat & Taters man (who is at least open to different things). <br /> <br />Great googly moogly! Chef of the day?! WOOHOO! :D</p>