Best Pumpkin Custard Crock Pot Recipes

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PUMPKIN CUSTARD, CROCK POT RECIPE - (4.4/5)



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

Provided by Cassaundra

Number Of Ingredients 7

2 eggs, beaten
1 cup of solid pack pumpkin
1/2 c brown sugar
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp grated lemon peel
1 can (12oz) evaporated milk

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



Crock-Pot Pumpkin Crunch Custard image

How to make Crock-Pot Pumpkin Crunch Custard

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.

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