Best Pumpkin Custard Crock Pot Recipes

Pumpkin Custard, Crock pot Recipe - (4.4/5) image

Provided by Cassaundra

Number Of Ingredients 7

Steps:

combine eggs, pumpkin, brown sugar, ginger, cinnamon, and lemon peel in large bowl. stir in evaporated milk. Pour mixture into 1 1/2 quart souffle dish. cover tightly with foil. Place souffle dish in 4 1/2 quart crock pot. Pour water into crock pot to reach 1 1/2 inches from top of souffle dish. cover. cook on low for 4 hours. Carefully remove dish from crock pot. serve warm. ***to make foil handles for removing souffle dish, tear off 3 (18x2) strips of heavy duty foil or fold foil to double thickness. criss cross in spoke design. Set dish on center fo strips. Pull foil strips up and over dish

Crock-Pot Pumpkin Crunch Custard image

Provided by @MakeItYours

Number Of Ingredients 14

Custard
2 (15 Oz.) Cans of Canned Pumpkin (not pumpkin pie filling)
3 Eggs
2 Teaspoons Pumpkin Pie Spice (store-bought or homemade)
1 Teaspoon Cinnamon
1 (14 Oz.) Can Sweetened Condensed Milk
2 Teaspoons Pure Vanilla Extract
Crunch Topping
2 Cups Quick-Cooking Oatmeal
1 Cup Brown Sugar
1 Cup All-Purpose Flour
1 Teaspoon Cinnamon
1 Cup Pecans or Walnuts, Crushed
1 Cup Butter, Melted

Steps:

In a medium-sized bowl mix together pumpkin, eggs, spices, sweetened condensed milk and vanilla and mix well until everything is well combined.
Pour custard mixture into 6-7 quart oval crock-pot.
In another bowl combine oatmeal, brown sugar, flour, cinnamon, and nuts and stir to combine well. Pour melted butter over the top and toss to mix.
Sprinkle crumb topping over custard in crock-pot covering the top of the custard evenly and completely.
Cover crock-pot and cook on low for 4 hours.
Notes
Serve either warm, room temperature or chilled with whipped cream or ice cream if desired.