Pumpkin Spice Custard

Name: Pumpkin Spice Custard
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 8 servings
Ingredients: 1 can (29 ounces) pumpkin; 1-1/2 cups sugar; 1 can (12 ounces) evaporated milk; 4 large eggs, lightly beaten; 1 tablespoon pumpkin pie spice; 1 tablespoon instant espresso powder; 1 teaspoon salt; Gingersnap cookies, crushed; Whipped cream, optional

Total Time Prep: 10 min. Cook: 6 hours

Yield 8 servings

Test Kitchen Approved

Here's a traditional slow-cooker pumpkin spice custard with some espresso powder for a latte effect. —Shelly Bevington, Hermiston, Oregon

Ingredients

1 can (29 ounces) pumpkin
1-1/2 cups sugar
1 can (12 ounces) evaporated milk
4 large eggs, lightly beaten
1 tablespoon pumpkin pie spice
1 tablespoon instant espresso powder
1 teaspoon salt
Gingersnap cookies, crushed
Whipped cream, optional

Directions

Pour 1 in. water into a 6-qt. slow cooker. Layer two 24-in. pieces of foil; roll up lengthwise to make a 1-in.-thick roll. Shape into a ring; place in slow cooker to make a rack.
Whisk together first 7 ingredients. Transfer to a greased 2-qt. baking dish. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use sling to lower baking dish onto foil rack, not allowing sides to touch slow cooker. Cover slow cooker with a double layer of white paper towels; place lid securely over towels.
Cook, covered, on low 6-7 hours or until a thermometer reads 160°. Remove baking dish from slow cooker using sling. Top servings with crushed gingersnap cookies and, if desired, whipped cream.

Nutrition Facts

1 serving: 280 calories, 6g fat (3g saturated fat), 108mg cholesterol, 381mg sodium, 52g carbohydrate (46g sugars, 3g fiber), 7g protein.

Here's a traditional slow-cooker pumpkin custard with some espresso powder for a latte effect. —Shelly Bevington, Hermiston, Oregon

Recipe Creator

Community Cook