Crock-Pot Pumpkin Crunch Custard

Crock-Pot Pumpkin Crunch CustardIf you like pumpkin pie and crisps/cobblers you will love this recipe I created over the weekend for Pumpkin Crunch Custard. I found that this tastes best at room temp and not warm right out of the crock-pot. But my 14-year-old daughter loved it right warm right out of the crock-pot better. You decide!

Crock-Pot Pumpkin Crunch Custard

Rating: 51

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Yield: 8 Servings


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


  1. In a medium-sized bowl mix together pumpkin, eggs, spices, sweetened condensed milk and vanilla and mix well until everything is well combined.
  2. Pour custard mixture into 6-7 quart oval crock-pot.
  3. In another bowl combine oatmeal, brown sugar, flour, cinnamon, and nuts and stir to combine well. Pour melted butter over the top and toss to mix.
  4. Sprinkle crumb topping over custard in crock-pot covering the top of the custard evenly and completely.
  5. Cover crock-pot and cook on low for 4 hours.


Serve either warm, room temperature or chilled with whipped cream or ice cream if desired.

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