Save on Pinterest

Pumpkin Spice Custard

We love this traditional Crock-Pot pumpkin spice custard. The added espresso powder gives it a latte effect! —Shelly Bevington, Hermiston, Oregon
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    8 servings

Ingredients

  • 1 can (29 ounces) pumpkin
  • 1-1/2 cups sugar
  • 1 can (12 ounces) evaporated milk
  • 4 large eggs, room temperature, 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; set aside. Fold an 18x12-in. piece of foil lengthwise into thirds, making a sling. Use the sling to lower the 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 with crushed gingersnap cookies and, if desired, whipped cream.

Test Kitchen variations
  • This recipe can also be prepared directly in a smaller slow cooker. Whisk together first 7 ingredients. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low until a thermometer reads 160°, 6-7 hours. Top 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.

    Recommended Video

    Reviews

    Click stars to rate