SLOW COOKER PUMPKIN CUSTARD
A frothy delight, using the slow cooker. My family ADORES it, including my pumpkin-indifferent husband. Yoinked and modified from a post on the What-A-Crock livejournal community
Provided by SnoBahr
Categories Dessert
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 291.4, Fat 10.7, SaturatedFat 7.3, Cholesterol 78.4, Sodium 115.3, Carbohydrate 42.2, Fiber 0.5, Sugar 32.2, Protein 8.2
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