'Monster Mash' Pumpkin Pie Custard
By Moogie
This is the perfect chance to try a new dessert. The best part is everything mixes together in about five minutes. I used small jelly jars and filled them about 3/4 full. And into the slow cooker they went, about three hours later a yummy treat was done. It can’t get much easier than that!
1 Picture
Ingredients
- 15-oz. can pumpkin
- 12-oz. can evaporated milk
- 3/4 cup sugar
- 1/2 cup biscuit baking mix
- 2 eggs, beaten
- 2 T. butter, melted
- 2-1/2 teaspoons pumpkin pie spice
- 2 teaspoon vanilla extract
- Garnish: whipped cream
Details
Servings 4
Preparation time 5mins
Cooking time 185mins
Adapted from moogieland.blogspot.com
Preparation
Step 1
In a bowl, mix together all ingredients except topping. Transfer to a slow cooker that has been sprayed with non-stick vegetable spray. Cover and cook on low setting for 3-1/2 to 4 hours. Pudding will start to pull away from sides of slow cooker; test for doneness with a toothpick inserted in center. Serve warm, topped with dollops of whipped cream. Makes 4 to 6 servings.
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