Tuesday, November 15, 2011

Slow Cooker Pumpkin Custard

Slow Cooker Pumpkin Custard

This does not photograph well, but it tastes delicious... like pumpkin pie filling.    It was ok warm, but I liked it much better after being chilled.  A dollop of whipped cream on top would be delicious, and add a bit to the visual presentation.

-1 (15 oz) can solid pack pumpkin
-1 (12 oz) can fat-free evaporated milk
-3/4 cup sugar
-1/2 cup whole wheat flour
-3/4 tsp baking powder
-1/8 tsp salt
-2 eggs, beaten
-2 Tbsp butter, melted
-1 1/2 tsp pumpkin pie spice
-2 tsp vanilla

In a large bowl mix together the ingredients.  Transfer to greased slow cooker.  Cover and cook on low 6-7 hours.  Serve in bowls with whipped cream, if desired.

1 comment:

Alice Archdeacon said...

How do you now if it is done? alicearch@yahoo.com