This Crock Pot Pumpkin and Cream Custard recipe is surprisingly simple and incredibly delicious! Everyone will rave about this yummy treat!
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How to Make Pumpkin and Cream Custard in a Crock Pot
Aunt Lou here.
So this amazing Crock Pot Pumpkin and Cream Custard has a bit of a convoluted origin. You see, reader Lori M. commented on Cris’ Low Carb Crock Pot Pumpkin Pie that she added cream cheese to it. When I saw that, I thought YUM! However, since I do not eat low carb, I did not have some of the ingredients needed to make it that way. So, I decided to use another one of Cris’ recipe…the tried and true, absolutely amazing Crock Pot Crustless Pumpkin Pie…as my base recipe. It did not disappoint. Yum!
This is a great recipe to have as a yummy treat at your house, when you have friends or family over or for a holiday meal. It is a real crowd pleaser!
What You Will Need
Ingredients Needed
- 15 oz Pumpkin
- 12 oz Evaporated Milk
- 3/4 Cup Brown Sugar
- 1/2 Cup All Purpose Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 2 Eggs Beaten
- 8 oz cream cheese, softened
- 2 tablespoon Butter, Melted
- 2 teaspoon Pumpkin Spice
- Optional: Whipped Cream
- Optional: Pie Crust Strips (take a pie crust, cut it into strips and bake)
Equipment Needed
- Can opener
- Measuring cups
- Measuring spoons
- Small bowl
- Whisk or fork (for beating your eggs)
- Large bowl
- Mixer (or a really strong arm and spoon 😉 )
- 6 quart slow cooker
Time Needed
- Prep Time: 5 minutes
- Cooking Time: Low for 2-4 hours (I do not recommend cooking on high. I do recommend using a slow cooker that you know does well with “baking”. You will also want to turn your insert halfway through the cooking time if your slow cooker does not cook evenly.)
General Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
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Crock Pot Pumpkin and Cream Custard
Ingredients
- 15 oz Pumpkin
- 12 oz Evaporated Milk
- 3/4 Cup Brown Sugar
- 1/2 Cup All Purpose Flour
- 1/4 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 2 Eggs Beaten
- 2 tablespoon Butter Melted
- 2 teaspoon Pumpkin Spice
- 8 oz cream cheese
- whipped cream and pie crust strips optional
Instructions
- Combine all ingredients (except optional whipped cream and pie crust strips) in a large bowl and pour into a lightly greased 6 quart slow cooker
- Cover and cook on low for 2-4 hours, rotating insert halfway through if your slow cooker does not cook evenly
Notes
- Looking for more recipes? Our Recipe Finder can help you find exactly what you need.
- Check out all our favorite recommendations for cookbooks, slow cookers and low carb essentials in our Amazon Influencer Shop.
- As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
- All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.
Nutrition
Crock Pot Pumpkin Cinnamon Roll Casserole
Low Carb Crock Pot Pumpkin Butter
Crock Pot Pumpkin Pie French Toast Casserole
Slow Cooker Pumpkin Spoon Cake
Crock Pot Pumpkin Spice Coffee Cake
Slow Cooker Pumpkin Apple Cinnamon Cake
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