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
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!
More Amazing Slow Cooker Recipes To Try!
- Crock-Pot Sausage and Sage Stuffing
- Slow Cooker Mulled Red Wine With Brandy
- Crock-Pot Butternut Squash Soup
- Slow Cooker Sweet Potato Casserole
- Crock-Pot Rocky Road Candy
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| 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
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Ingredients
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Instructions
- In a medium-sized bowl, mix together pumpkin, eggs, spices, sweetened condensed milk and vanilla and mix well until everything is well combined.
- 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.
- 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.
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%
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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!