A fall inspired dessert this recipe for Crock-Pot Pumpkin Crunch Custard combines the flavors of pumpkin pie and a crisp or cobbler!
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!
Special Diets
More Amazing Thanksgiving Slow Cooker Recipes To Try!
Crock-Pot Cranberry-Orange Chutney + Video
This recipe for Slow Cooker Cranberry-Orange Chutney is bright & zesty and goes great with roasted turkey at your Thanksgiving table. A must try recipe!
Crock-Pot Sausage and Sage Stuffing
With just 5 ingredients this recipe for Slow Cooker Sausage and Sage Stuffing is super easy and is perfect for your Thanksgiving meal!
Crock-Pot Butternut Squash Soup
Butternut squash, spices and just a hint of cream cheese combine in this easy, creamy and smooth recipe for Slow Cooker Butternut Squash Soup!
Crock-Pot Sweet Potato Casserole
Free up space in your oven this holiday season by making this recipe for Slow Cooker Sweet Potato Casserole! Featuring melty marshmallows on top!
Recipe Collections:
Crock-Pot Pumpkin Crunch Custard Recipe
Equipment
- 3.5 Quart Casserole Crock-Pot or 6 quart or larger oval slow cooker
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
Nutrition
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!
Hi Foodwanderings, thanks for dropping by! Love oats as a topping and squash is great!
I’m truly amazed at what a crock pot can crank out! Goodness this looks delicious!
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’!
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.
Thanks for dropping by The Better Baker, let me know how it turns out for your potluck!
This looks amazing. I can’t wait to try it. I just printed the recipe off. Thanks a lot.
Love this pumpin crunc custard! Even better, it’s done in the crock pot!