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You are here: Home / 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
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

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Crock-Pot 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 crock-pot better. You decide!

Crock-Pot Pumpkin Crunch Custard

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Crock-Pot Pumpkin Crunch Custard
Print Recipe
Crock-Pot Pumpkin Crunch Custard Recipe
Print Recipe
Crock-Pot Pumpkin Crunch Custard Recipe
Crock-Pot Pumpkin Crunch Custard
Rating
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Servings 8Servings
Prep Time 15Minutes
Cook Time 4 - 5Hours On LOW
Ingredients
  • Custard
  • 30 Ounces Canned Pumpkin Puree Not Pumpkin Pie Filling
  • 3 Large Eggs
  • 2 Teaspoons Pumpkin Pie Spice Store-Bought Or Homemade
  • 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
  • 1 Cup Unsalted Butter Melted
Servings: Servings
Ingredients
  • Custard
  • 30 Ounces Canned Pumpkin Puree Not Pumpkin Pie Filling
  • 3 Large Eggs
  • 2 Teaspoons Pumpkin Pie Spice Store-Bought Or Homemade
  • 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
  • 1 Cup Unsalted Butter Melted
Servings: Servings
Rating
Votes: 3
Rating: 4.33
You:
Rate this recipe!
Servings 8Servings
Prep Time 15Minutes
Cook Time 4 - 5Hours On LOW
Instructions
  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 3.5 quart casserole slow cooker OR a 6 quart or larger oval slow cooker.
  3. 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.
  4. Sprinkle crumb topping over custard in slow cooker covering the top of the custard evenly and completely.
  5. Cover and cook on LOW for 4 to 5 hours or until the custard is set.
Recipe Notes

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

Nutrition Information
Calories: 1108kcal, Total Fat: 55g, Saturated Fat: 21g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Cholesterol: 138mg, Sodium: 257mg, Potassium: 572mg, Carbohydrates: 133g, Dietary Fiber: 14g, Sugars: 62g, Protein: 23g, Vitamin A: 347%, Vitamin C: 8%, Calcium: 26%, Iron: 38%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Crock-Pot Pumpkin Crunch Custard

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Linked up at Melt in Your Mouth Mondays!

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Filed Under: Christmas Recipes, Desserts, Fall Recipes, Thanksgiving Recipes Tagged With: All-Purpose Flour, Brown Sugar, Butter, Canned Pumpkin, Cinnamon, Cobbler, Eggs, Flour, Kid Friendly, Oatmeal, Pecans, Pumpkin, Pumpkin Pie Spice, Quick Cooking Oatmeal, Sweetened Condensed Milk, Vanilla, Vanilla Extract, Vegetarian, Walnuts

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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

    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

    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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