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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Dessert Recipes / Crock-Pot Pumpkin Crunch Custard

Crock-Pot Pumpkin Crunch Custard

Written by: Crock-Pot Ladies 9 Comments

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Crock-Pot Pumpkin Crunch Custard
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Crock-Pot Pumpkin Crunch Custard
Crock-Pot Pumpkin Crunch Custard

A fall inspired dessert this recipe for Crock-Pot Pumpkin Crunch Custard combines the flavors of pumpkin pie and a crisp or cobbler!

Crock-Pot Pumpkin Crunch Custard

Slow Cooker Pumpkin Crunch Custard

If 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 slow cooker better. You decide!

This recipe makes a perfect fall or winter dessert for any night of the week. But it is also an amazing dessert to serve at your Thanksgiving dinner too as an alternative pumpkin dessert if you are not a fan of pumpkin pie.

A creamy pumpkin custard that is just slightly softer than cooked pumpkin pie is topped with a crumbly oat based crumbled topping. It is very similar to a fruit crisp but with all the lovely pumpkin spice flavors you expect in a typical pumpkin dessert!

Crock-Pot Pumpkin Crunch Custard

Special Diets

High Fiber | Low Sodium | Vegetarian


Crock-Pot Pumpkin Crunch Custard

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    Crock-Pot Pumpkin Crunch Custard

    Crock-Pot Pumpkin Crunch Custard Recipe

    Heidi Kennedy
    Are you looking for a great Fall dessert? Look no further than this yummy pumpkin custard with a crunchy topping. A great dessert for any ocassion!
    4.58 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 4 hrs
    Total Time 4 hrs 15 mins
    Course Desserts
    Cuisine American
    Servings 8 Servings
    Calories 761 kcal

    Equipment

    • 3.5 Quart Casserole Crock-Pot or 6 quart or larger oval slow cooker
    • Mixing Bowls
    • Whisk
    • Dry Measuring Cups And Spoons
    • Can Opener
    • Wooden Spoon

    Ingredients

    Custard

    • 30 Ounces Canned Pumpkin Puree (or homemade pumpkin puree)
    • 3 Large Eggs
    • 2 Teaspoons Pumpkin Pie Spice
    • 1 Teaspoon Ground Cinnamon
    • 14 Ounces Sweetened Condensed Milk
    • 2 Teaspoons Pure Vanilla Extract

    Crunch Topping

    • 2 Cups Quick Cooking Oats
    • 1 Cup Brown Sugar
    • 1 Cup All-Purpose Flour
    • 1 Teaspoon Ground Cinnamon
    • 1 Cup Chopped Pecans (or walnuts, optional)
    • 1 Cup Unsalted Butter (melted)

    Instructions

    • In a medium-sized mixing bowl, whisk together pumpkin, eggs, spices, sweetened condensed milk and vanilla and mix well until everything is well combined.
      30 Ounces Canned Pumpkin Puree –3 Large Eggs –2 Teaspoons Pumpkin Pie Spice –1 Teaspoon Ground Cinnamon –14 Ounces Sweetened Condensed Milk –2 Teaspoons Pure Vanilla Extract
    • Pour custard mixture into 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker.
    • In another mixing bowl, combine oats, brown sugar, flour, cinnamon, and nuts and stir to combine well. Pour melted butter over the top and toss to mix.
      2 Cups Quick Cooking Oats –1 Cup Brown Sugar –1 Cup All-Purpose Flour –1 Teaspoon Ground Cinnamon –1 Cup Chopped Pecans –1 Cup Unsalted Butter
    • Sprinkle crumb topping over custard in slow cooker covering the top of the custard evenly and completely.
    • Cover and cook on LOW for 4 to 5 hours or until the custard is set.

    Notes

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

    Nutrition

    Calories: 761kcal | Carbohydrates: 91g | Protein: 13g | Fat: 41g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 107mg | Potassium: 623mg | Fiber: 7g | Sugar: 58g | Vitamin A: 17498IU | Vitamin C: 6mg | Calcium: 238mg | Iron: 4mg
    Tried this recipe?Rate the recipe and then let us know how it was!
    Crock-Pot Pumpkin Crunch Custard
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    Filed Under: 3.5 Quart Casserole Crock-Pot Recipes, 6 Quart Crock-Pot Recipes, 6.5 Quart Crock-Pot Recipes, 7 Quart Crock-Pot Recipes, Christmas Crock-Pot Recipes, Crock-Pot Dessert Recipes, Fall Crock-Pot Recipes, Thanksgiving Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: Canned Pumpkin, Cobbler, High Fiber, High Fiber CP Recipes, Kid Friendly, Kid Friendly CP Recipes, Low Sodium, Low Sodium CP Recipes, Oatmeal, Pecans, Pumpkin, Pumpkin Pie Spice, Quick Cooking Oatmeal, Vegetarian, Vegetarian CP Recipes, Walnuts

    « Crock-Pot Basic Pumpkin Puree
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    Comments

    1. foodwanderings says

      November 10, 2011 at 8:06 AM

      Looking at the photo I knew you must have used oats. I am always lookig for anything with oats. Welcome to squash love and nice meeting!

      Reply
      • Lady Heidi says

        November 10, 2011 at 8:35 AM

        Hi Foodwanderings, thanks for dropping by! Love oats as a topping and squash is great!

        Reply
    2. Georgie says

      November 10, 2011 at 9:24 PM

      5 stars
      I’m truly amazed at what a crock pot can crank out! Goodness this looks delicious!

      Reply
    3. Annapet says

      November 12, 2011 at 9:42 AM

      Thanks for linking up to Squash Love Blog Hop! 😉 Looks like I am one of the few without a crock pot!

      I guess I better get crackin’!

      Reply
    4. The Better Baker says

      November 14, 2011 at 8:04 AM

      I’m going to make this for a potluck this coming Sunday! Sounds and looks divine. I’m sooo happy you shared this great recipe idea.

      Reply
      • Lady Heidi says

        November 14, 2011 at 9:55 AM

        Thanks for dropping by The Better Baker, let me know how it turns out for your potluck!

        Reply
    5. RisaG says

      November 14, 2011 at 3:21 PM

      This looks amazing. I can’t wait to try it. I just printed the recipe off. Thanks a lot.

      Reply
    6. @Mango_Queen says

      November 24, 2011 at 6:27 PM

      5 stars
      Love this pumpin crunc custard! Even better, it’s done in the crock pot!

      Reply

    Trackbacks

    1. Melt in Your Mouth Monday Blog Hop #39 | Make Ahead Meals For Busy Moms says:
      November 13, 2011 at 3:43 PM

      […] Crock-Pot Pumpkin Crunch Custard from Crock-Pot Ladies […]

      Reply

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