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