Slow Cooker Orange Pumpkin Custard

Russ Myers


Everything you love about pumpkin pie but without the fuss of the crust, this custard is creamy and spiced just right.

★★★★★ 1 vote
8 Servings
10 Min
2 Hr
Slow Cooker Crock Pot


eggs, slightly beaten
1 c
pumpkin, canned solid pack pumpkin or cooked
1/2 c
granulated sugar
1/2 tsp
ground cinnamon
1/8 tsp
ground cloves
1/8 tsp
ground nutmeg
1/4 tsp
grated orange peel
1 1/2 c
(12 ounce can) evaporated milk
whipped topping


1In a medium bowl, combine eggs, pumpkin, sugar, cinnamon, cloves, nutmeg and orange peel; stir in evaporated milk.
2Spray a 1- quart oven proof casserole dish (or two smaller oven proof dishes) with nonstick cooking spray; fill with pumpkin mixture and cover tightly with foil.

Place dish(es) in slow cooker. Pour warm water around dish(es) to measure 1- inch deep.
3Place lid on slow cooker and cook on the high-heat setting until knife inserted into center of the custard comes out clean; about 1 3/4 to 2 hours.

Serve custard warm or cold topped with whipped cream.

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy