CROCK-POT PUMPKIN CRUNCH CUSTARD

Crock-Pot Pumpkin Crunch Custard image

Provided by @MakeItYours

Number Of Ingredients 14

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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.