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Pumpkin Custard, Crock pot


Creamy pumpkin custard that is gluten free and deliciously easy

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Rate this recipe 4.5/5 (41 Votes)


  • 2 eggs, beaten
  • 1 cup of solid pack pumpkin
  • 1/2 c brown sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/2 tsp grated lemon peel
  • 1 can (12oz) evaporated milk


Servings 6
Preparation time 10mins
Cooking time 250mins


Step 1

combine eggs, pumpkin, brown sugar, ginger, cinnamon, and lemon peel in large bowl. stir in evaporated milk. Pour mixture into 1 1/2 quart souffle dish. cover tightly with foil.

Place souffle dish in 4 1/2 quart crock pot. Pour water into crock pot to reach 1 1/2 inches from top of souffle dish. cover. cook on low for 4 hours.

Carefully remove dish from crock pot. serve warm.

***to make foil handles for removing souffle dish, tear off 3 (18x2) strips of heavy duty foil or fold foil to double thickness. criss cross in spoke design. Set dish on center fo strips. Pull foil strips up and over dish


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