Crock-Pot Pumpkin Crunch Custard

Name: Crock-Pot Pumpkin Crunch Custard
Ingredients: 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

Crock-Pot Pumpkin Crunch Custard was pinched from <a href="http://crockpotladies.com/recipe-categories/desserts/crockpot-pumpkin-crunch-custard/" target="_blank">crockpotladies.com.</a>

INGREDIENTS

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Custard

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2 (15 Oz.) Cans of Canned Pumpkin (not pumpkin pie filling)

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3 Eggs

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2 Teaspoons Pumpkin Pie Spice (store-bought or homemade)

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1 Teaspoon Cinnamon

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1 (14 Oz.) Can Sweetened Condensed Milk

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2 Teaspoons Pure Vanilla Extract

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Crunch Topping

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2 Cups Quick-Cooking Oatmeal

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1 Cup Brown Sugar

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1 Cup All-Purpose Flour

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1 Teaspoon Cinnamon

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1 Cup Pecans or Walnuts, Crushed

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1 Cup Butter, Melted

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